Step 1

Soak the beans in cold water, in three separate containers, overnight for 12 hours. Drain and rinse.

Step 2

Trim and peel the celery, carrot, onion, and potatoes and cut them into 1/4" cubes.

Step 3

Heat 2 Tbsp. oil in a large saucepan over medium heat and sauté the vegetables for 5 minutes with a pinch of salt.

Step 4

Add the beans to a large stock pot and cover with 2 qt. cold water. Bring water to a simmer and cook for around 1 hour over medium heat.

Step 5

Serve topped with a drizzle of oil and a handful of wild fennel.