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

Add the onions and soften for a couple of minutes

Add the carrots and celery and lightly fry until soft

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

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

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 

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)

 Season with salt and pepper to taste and continue to simmer 

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

Sprinkle over the chopped fresh parsley before serving 

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