Chop the bread into 2 cm chunks and then put under a hot grill to toast. Set aside. Finely chop the onion and then add it to a large saucepan. Pour over the olive oil and sauté on a gentle heat until golden. Finely chop the celery and add this in.
Peel the beetroots and potatoes and then chop them into cubes. Add these to the pan. Dollop in the tomato purée, the dried oregano and about a pint of hot water.
Cover and leave to simmer for about 30 minutes until the beetroot and potato are very soft. If you prefer you can be a bit more traditional and pour this into a roasting tin and cook for about 40 minutes in a 160C oven.
Season, stir in the stale bread and then leave to simmer gently for another 5 minutes. Pour into bowls, dress with some chopped parsley and serve hot with a drizzle of olive oil
- 4 tbsp olive oil
- 2 white onions
- 2 tbsp tomato puree
- 2 celery stalks
- 1 large raw beetroots
- 2 large potatoes
- salt and pepper to your taste
- 2 tsp dried oregano
- 300g stale bread
- 1 tin of cannellini or haricot beans