• 1 1/2 cups dried cannellini beans, soaked overnight, drained and rinsed
• 1/3 cup extra virgin olive oil
• 2 onions, sliced
• 2 garlic cloves, chopped
• 1 pound zucchini, diced
• 1 can (14.5 oz.) chopped tomatoes
• ¼ cup tomato purée
• 2 teaspoons chopped oregano or thyme
• 1 bouquet garnish
• ½ cup black olives, halved and pitted
• Salt and pepper
• Sprigs of oregano and oregano leaves, to garnish

Place beans in large saucepan, cover with fresh water, and bring to boil. Cover and simmer ¾-1 hour until almost tender, adding salt toward end of cooking time. Drain, reserving 2/3 cup of cooking liquid.

Meanwhile, heat oil in saucepan and fry onions until soft but not browned. Add garlic and zucchini; fry gently, stirring occasionally, a further 15 minutes.

Add tomatoes, purée, oregano or thyme, bouquet garnish, salt and pepper, drained beans, and reserved liquid. Cover and simmer 20 minutes, adding olives 5 minutes before end of cooking time. Serve warm immediately, garnished with oregano sprigs and leaves.