Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried navy beans
   2                    onions -- chopped
   2                    celery stalks with leaves chopped
   2                    carrots -- scraped and diced
   4      sprigs        fresh parsley -- chopped
   1      cup           chopped -- drained tomatoes
   1                    bay leaf
   2      sprigs        fresh mint or thyme
                        salt and freshly ground pepper
     1/3  cup           olive oil

Preparation:

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