Peel and chop the onion. Peel 2 cloves of garlic and chop finely. Peel and wash the carrots, cut into quarters lengthwise and dice. Wash the meat, dab dry and chop. Wash thyme, shake dry, put something aside for garnishing and pluck leaves from the stalks
Heat the oil in a casserole, fry the meat in it while turning it. Season with salt and pepper. Add onion, garlic, carrots and thyme and fry briefly. Stir in tomato paste. Deglaze with tomatoes and stock, bring to the boil. In the meantime, pour the beans into a sieve, rinse with cold water and drain
Add the beans, season again with salt and pepper. Cover and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 3/4 hours
In the meantime cut bread into rhombs. Peel 2 cloves of garlic and chop very finely. Melt butter in a pan, add bread and roast it at low heat while turning. Take out and let cool down. Crumble feta cheese
Arrange the oven soup in plates sprinkled with feta and pepper and garnished with thyme. Add croutons extra