4 tablespoons extra virgin olive oil plus more for drizzling
1 celery stick, thinly sliced
200 g fresh cherry or baby plum tomatoes, halved (canned may be used)
500 ml water or stock (or water mixed with a stock cube)
400 g canned cannellini beans, drained
2 pinches of oregano
salt to taste
In a large saucepan, sauté the garlic cloves, celery, and cherry tomatoes in the extra virgin olive oil until softened; pour in about 500ml water or stock. Cook for about 20 minutes over medium heat until the celery is tender.
Add the canned cannellini beans and oregano, and continue cooking for another 20-30 minutes; salt to taste.
To serve, ladle the beans over the toasted bread, and drizzle with extra virgin olive oil.