1 lb. dried Navy beans, washed and soaked overnight in cold water
1 onion, chopped
2 stalks celery with leaves, chopped
3 carrots, scraped and diced
4 sprigs chopped fresh parsley
1 1/2 c. chopped, drained fresh tomatoes or canned tomatoes
1 bay leaf
2 sprigs fresh mint or thyme
Salt and freshly ground pepper
1/3 c. olive oil

In a soup kettle, bring the beans to a boil in the soaking water, then add the remaining ingredients. Cover and simmer until the beans are tender, about 3 hours.