1 lb Dried navy beans
2    Onions; chopped
2    Celery stalks with leaves
- chopped
2    Carrots; scraped & diced
4    Sprigs fresh parsley;chopped
1 c  Chopped, drained tomatoes
1    Bay leaf
2    Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c  Olive oil

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.