Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.

Brown the sausage in a large stock pot or Dutch oven over medium-high heat until no longer pink. Use a wooden spoon to break up the meat as it cooks. With a slotted spoon, remove the sausage to a paper towel-lined plate; reserve the drippings in the pot.

Saute carrots, celery, onion, and garlic in the sausage drippings until starting to soften, about 8-10 minutes.

Stir in the drained beans, broth, salt, pepper, tomatoes, bay leaves, and cooked sausage. Bring to a boil; cover; reduce heat to low, and simmer (covered) for about 2 hours, or until the beans and vegetables are tender. Discard bay leaves. Taste and season with additional salt and pepper, if desired. Ladle into bowls, garnish with fresh herbs, and serve.

Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.

Transfer soaked beans to slow cooker insert.

Brown the sausage in a large skillet or Dutch oven over medium-high heat until no longer pink. Use a wooden spoon to break up the meat as it cooks. With a slotted spoon, remove the sausage to a paper towel-lined plate; reserve the drippings in the pan.

Saute carrots, celery, onion, and garlic in the sausage drippings until starting to soften, about 8-10 minutes. Transfer vegetables to the slow cooker.

To the slow cooker, add the broth, cooked sausage, salt, pepper, tomatoes, and bay leaves. Cover and cook on HIGH for 4-5 hours or on LOW for 8-10 hours, or until the beans and vegetables are tender. Discard bay leaves. Taste and season with additional salt and pepper, if desired. Ladle into bowls, garnish with fresh herbs, and serve.