Step 1

In a large and deep saucepan or casserole dish, over a medium heat add the olive oil

Step 2

Add the onions and soften for a couple of minutes

Step 3

Add the carrots and celery and lightly fry until soft

Step 4

Drain the water from the canned beans and add to the saucepan, add the tomato puree and chopped tomatoes, combine well

Step 5

Using the tomato can to measure, add the water (one and a half cans of water is roughly 600ml)

Step 6

Bring to the boil and simmer for around 30 minutes with the lid only half way covering the top to allow the steam to escape

Step 7

Halfway through add the lemon juice to taste (you may not want all the lemon juice, taste the sauce to see how much you want)

Step 8

Season with salt and pepper to taste and continue to simmer

Step 9

Once the 30 minutes is up, stir and leave uncovered for 10-15 minutes until the tomato sauce has started to thicken and become a soup like texture

Step 10

Sprinkle over the chopped fresh parsley before serving

Step 11

Serve in a bowl with fresh bread or with a side of rice, salad and Turkish or Greek Yoghurt