• 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
• 1/4 cup tomato purée
• 2 teaspoons chopped oregano or thyme
• 1 bouquet garnish
• 1/2 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 34-1 hour until almost tender, adding salt toward end of cooking time. Drain, reserving 23 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.
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