Peasant Soup

1 pound dried great northern beans
6 cups water
3 carrots, sliced
3 celery ribs, sliced
2 medium onions, chopped
2 garlic cloves, minced
2 bay leaves
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon pepper
2 tablespoons olive oil

Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil.

Reduce heat; cover and simmer 1-1/2 hours or until the beans are tender. Discard bay leaves. Add oil and heat through. Makes 12 servings (3 quarts).