Step 1

In a very large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat.

Step 2

Add the chopped onions, carrots and celery and sauté for about 5-7  minutes until the onions are soft and translucent. Stir often.

Step 3

Add the minced garlic and continue to sauté for a few more minutes.

Step 4

Increase heat to medium-high. Add about 1 cup of chopped canned whole tomatoes, 500 grams of dried white navy beans (about 2½ cups), 2 bay leaves, 2 cups of vegetable stock, and 12 cups of water

Step 5

Stir to combine and bring to a simmer.

Step 6

Reduce heat to medium, partially cover and simmer for 2-2½ hours or until the white beans are tender soft and the soup begins to thicken. Stir occasionally every 30 minutes or so. If necessary, adjust the consistency of the soup by adding water.

Step 7

Stir occasionally, especially during last 30 minutes.

Step 8

During the last 15 minutes of cooking, add ¼ cup of chopped fresh herbs (parsley, thyme, sage, etc…).

Step 9

Taste and adjust seasonings for salt and pepper.

Step 10

Top off with a drizzle of olive oil and a squirt of freshly squeezed lemon juice once soup has been portioned in individual bowls.