Luigi`s Bean Soup

2 cups dried navy beans

2 medium sized tomatoes -- coarsely chopped

2 scallions -- coarsely chopped

2 tablespoons olive oil

1 stalk celery -- coarsely chopped

3 large cloves garlic -- coarsely chopped (3

to 4) 1/2 teaspoon freshly ground black pepper

1 branches basil (1/4 cup loosely packed -- (1 to 2)

leaves) 1 1/2 teaspoons salt

Garnish and accompaniments: Freshly grated -- freshly ground Parmesan or aged goat cheese black pepper

You will need a large pot with a lid. Rinse beans in cold water to clean, then place in large saucepan, cover with 3 to 4 inches of cold water and bring to a boil. Skim off any foam, drain off water, and cover beans again with cold water to a depth of 3 to 4 inches. Put back on heat. As water heats, add tomatoes, scallions, oil, celery, garlic, black pepper, and basil. Cover and bring to a boil. Lower heat and simmer covered for 2 to 3 hours, until beans are cooked and tender. Check beans every so often to ensure that they aren`t running dry. Add more water if necessary. Once beans are cooked, add salt, and bring back to a rolling boil for 3 to 5 minutes to thicken. Set aside until ready to serve, then reheat, and transfer to serving dish. Serve hot, topped with a sprinkling of grated cheese and of freshly ground black pepper. Put out pepper and extra cheese so guests can adjust flavorings as they wish. of a larger meal.