Recipe by Maggie Ebert

1 onion, chopped 4 celery stalks, chopped 1/2 tsp pepper 2 garlic cloves, minced 3/4 tsp oregano 1/4 tsp red pepper flakes 4 15 oz cans Cannellini beans 4 C broth 3 Tbsp lemon juice

Put all ingredients except lemon juice in a crockpot and heat. When beans start to break down, mash with potato masher. To finish: stir in lemon juice and season with salt and pepper to taste.