3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (28 ounces) diced tomatoes
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons olive oil
Place beans in Dutch oven; add enough water to cover the beans. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain and rinse. Return to Dutch oven and add 6 cups water. Add the rest of the ingredients and stir. Cook 1 to 2 hours; stirring occasionally.
Makes 6 to 8 servings.