1 (16 oz.) pkg. Great Northern beans
1/4 c. oil
1 lg. onion, chopped
1 c. chopped celery & leaves
1 c. chopped carrots
2 med. cloves garlic, minced
1 tsp. oregano
1 c. chopped tomatoes
3 tbsp. minced parsley
2 tsp. salt
1/4 tsp. basil

Combine beans with 2 1/2 quarts water in large saucepan. Boil for 2 minutes; remove from heat. Let stand, covered, for 1 hour. Simmer, covered, for 1 1/2 hours, adding additional water if necessary.

Heat oil in heavy skillet. Saute onion, celery, carrots, garlic and oregano for 10 minutes, stirring constantly. Add to beans. Stir in tomatoes, parsley, salt and basil. Cook for 1 hour longer or until beans are tender. Yield 3 quarts.