Soak cannellini beans overnight in plenty of water. Drain and rinse before cooking.

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery and cook 8–10 minutes until softened and lightly sweet. Stir in garlic and cook 30 seconds until fragrant.

Add crushed tomatoes and cook for 1–2 minutes, stirring to combine and deepen flavor.

Stir in soaked beans, water, bay leaves, oregano, salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook 60–75 minutes, until beans are tender and the soup has thickened slightly. Stir occasionally and add a splash of water if needed for desired consistency.

Remove bay leaves. Stir in lemon juice and adjust seasoning to taste.

Finish with fresh parsley and an extra drizzle of olive oil if desired. Enjoy!