Vegetable stew with rosemary

• 1 bunch Rosemary
• 1 bunch Italian basil
• 2 Carrots | chopped
• 3 Stalks celery | chopped
• 1 Large onion | chopped
• 5 Large tomatoes | diced
• 1 Jar Cannellini beans | drained
• 400 g (1 3⁄4 Cups) Stale bread | chunks

1. Heat 3 tbsp. olive oil in a large pot over a low-medium heat, add rosemary and cook until fragrant.
2. Follow with the carrot, celery and onion. Cook until vegetables are tender, around 15 mins.
3. Add the whole basil, tomatoes, beans and 1.5 litres (6 1⁄4 cups) water. Bring to the boil, then simmer for 30 mins.
4. Add bread and simmer for another 10 mins. Drizzle with 2 tbsp. olive oil before serving.