Sauté carrots, celery, and onion in olive oil on medium heat until soft. Add oregano and bay leaf.
Add orange slices and tomato paste. Sauté for 2 minutes
Add Cannellini beans, 2 cans with liquid, 2 cans drained. Add 2 cups water.
Simmer for 30-40 minutes until soup thickens, stirring occasionally.
