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Soak the dry white beans in cold water overnight, then rinse them and place in a pot with fresh cold water.
Bring the beans to a boil, then reduce the heat and simmer for about 10 minutes, skimming off any foam that forms.
Drain the beans and set them aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, sliced carrot, and diced celery, seasoning with a bit of salt and pepper, and sauté for about a minute.
Stir in the minced garlic and cook briefly.
Add the bay leaves, a pinch of oregano, and the tomato paste; stir and cook for a short time.
Incorporate the hand-broken Italian tomatoes and mix well.
Pour in the vegetable broth and stir, then add the cooked beans.
Add enough water or broth to cover the beans, approximately a whole carton, and bring to a boil.
Lower the heat to a simmer and cook for about 1.5 hours, adding more water as necessary until the soup thickens.
Adjust the seasoning with olive oil, black pepper, and chopped parsley.
Turn off the heat and let the soup rest briefly before serving.