Place the beans in a large soup pot and cover with water. Bring the beans to a boil and simmer for 30 min, until just tender.

In a Dutch oven, or large soup pot, heat 2 tablespoon of olive oil over medium high heat. Add the carrots, celery, and onion. Sauté for 3-4 minutes, until soft.

Mix in the diced tomatoes and tomato paste.

Add the drained, par-cooked beans.

Cover the beans with 1 inch of water and bring the mixture to a simmer.

Reduce the heat to medium low, cover and simmer the soup for 20-25 minutes, until the beans are tender.

Add the salt and pepper. Mix well.

Taste the soup and add additional salt and pepper as desired. .

Finish the soup my mixing in the remaining olive oil, or save it to be added at the table, as each diner prefers.