Starting the night before, soak your beans at least 6-8 hours.
In fresh water, bring beans to a boil.
Add the celery, carrots, bay leaves, and ½ of the chopped onion to the pot.
Simmer about 2½ hours, until the beans were tender.
Sauté the remaining onion and add the tomato puree.
Add your onion/tomato puree sauce to the soup, add salt, let simmer for an additional 5-10 minutes.
Serve topped with parsley.