Soak the beans overnight (you can take a jar of canned white beans (400 g), draining the liquid and rinsing with cold water).
Prepare the remaining ingredients. That's all we need. Vegetables wash and clean.
With beans drain the water, fill with fresh cold water, bring to a boil and drain again. Then pour the beans with the vegetable stock and leave to cook for about 1 hour.
Meanwhile, prepare the vegetables. Chop carrots and celery into thin strips, cut celery stalks into slices.
Onion cut into petals or whatever you prefer, crush the garlic.
When the beans are almost ready, add the vegetables, olive oil and oregano. Cook for 15-20 minutes until the vegetables are soft.
I didn't add any oil, so I had a perfectly lean option for days without oil.
Then add tomatoes and tomato paste, mix well bring to a boil and turn off the heat.
If desired, you can add Bay leaf and garlic and let the soup infuse under the lid for 10-15 minutes.