Ingredients

• 2 1/4 cups dried navy beans (about 1 pound)
• 2 cups carrots (sliced in rounds)
• 2 cups celery (chopped in 1 inch pieces)
• 2 cups celery leaves (chopped coarsely)
• 3/4 cup olive oil
• 1 cup onion (finely chopped)
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 medium tomatoes (finely chopped)