Soak the white beans overnight, if possible
Drain, rinse and cook the beans with salt in a pressure cooker/ instant pot or on the stove until they are soft. About 10 minutes in the electric pressure cooker with natural pressure release.
Drain and set aside
Heat the oil in a thick bottomed deep pan.
Add the onions and sauté until they are translucent.
Add the minced garlic and sauté for a couple of minutes, stirring so they don't burn. If it is getting stuck to the bottom of the pan, add a tiny bit of water.
Add the chopped celery and carrots. Cook until softened.
Add the tomato paste. Keep stirring. Add a little water if it is getting stuck to the bottom of the pan.
Once the tomato paste no longer has a raw smell, add the cooked beans, water, salt, pepper and bay leaf.
Allow the mixture to come to a boil and then reduce the heat to low.
Allow the soup to simmer for about 20 minutes. If it is getting too thick, add water 1/2- 1 cup cup at a time. If it is too "liquidy", allow it to boil a little longer, stirring so that it doesn't get stuck on the bottom of the pan.
Once it has cooked for about 20 minutes, adjust seasonings and allow it to reach the preferred consistency.
Discard bay leaf and serve hot.
