Ingredients

1 pound dried navy beans
2 Onions; chopped
2 Celery stalks with leaves chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley, chopped
1 cup Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
⅓ Cup Olive oil

Method

1. Wash beans and soak overnight in cold water.
2. The next day, in a soup kettle, bring the beans to a boil in the soaking water.
3. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours.
4. Serve hot. Note: Less frequently, the soup is pureed through a sieve.
5. Also, you may add the herbs during the last hour or so of cooking, if you wish.

Servings: 8