Ingredients

1 pound dried navy beans
2 each onions, chopped
2 each celery stalks with leaves chopped
2 each carrots, scraped and diced
4 each sprigs parsley, chopped
1 C.(s) chopped, drained tomatoes
1 each bay leaf
2 each sprigs fresh mint or thyme
salt and freshly ground pepper
1/3 C.(s) olive oil

Cooking Instructions

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 thorough a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)