1 c. dried navy beans
1 lg. chopped onion
2 stalks chopped celery
1/4 c. olive oil
5 c. water
2 med. sized carrots, chopped
1 can (8 oz.) tomato sauce
1/4 c. parsley
1 tsp. salt
1 tsp. pepper

Set beans to soak overnight (drain). In saucepan saute, onion, celery and carrots in oil (about 20 minutes) stirring often. Add tomato sauce, salt, pepper and cook 10 minutes more.

Add beans, water and parsley. Boil until vegetables and beans are tender (about two hours).