Easy White Bean Soup

Place the cannellini beans in a large pot and cover them with cold water. Let them soak for at least 4 hours, or ideally overnight.

Before you start the soup, drain and rinse the soaked beans thoroughly.

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and carrots, cooking for about 2 minutes.

Stir in the soaked beans, water, red peppers, the whole onion, salt, black pepper, summer savoury, dried mint, thyme, Vegeta, and tomato puree. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 2 hours, or until the beans are completely tender.