Soak beans overnight. f you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. Roughly chop the onion, celery and garlic. Mix olive oil with onions and celery in a large enameled pot. Over medium heat, sauté the onions and celery until just translucent, about 5 minutes. Add the garlic and bay leaf and sauté for another minute. Add the beans and mix well.Add the water and tomato puree to the pot. Stir well. Cover and simmer over medium-low heat stirring occasionally, until the beans are tender (not mushy) and the soup thickens. Add salt and black pepper to taste. Add the pasta and cook until the pasta is al dente, about 8-10 minutes.
Shut off the heat. Add the parsley. Mix well. Serves 6.
