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

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.