If using dried beans, place the Dried White Beans in a large bowl and cover with plenty of cold Water; soak overnight (8–12 hours) or use a quick-soak method by bringing to a boil for 2 minutes, then letting sit for 1 hour.
Drain and rinse the beans, then transfer them to a large soup pot and cover with fresh Water by about 2 inches; bring to a gentle boil, reduce heat, and simmer for 30 minutes while you prepare the aromatics.
Heat 3–4 tablespoons of Extra-Virgin Olive Oil in a skillet over medium heat and add chopped Onion, Carrots, and Celery; cook, stirring occasionally, until the vegetables are soft and beginning to caramelize, about 8–10 minutes.
Stir the softened vegetables into the pot of parboiled beans, then add chopped [Tomatoes](379] and a spoonful of Tomato Paste; mix well so the paste dissolves into the broth for color and depth.
Add a Bay Leaf and continue to simmer the soup gently until the beans are tender and the flavors have melded, about 45–60 minutes total — add more Water as needed to reach your desired soup consistency.
Season to taste with Sea Salt and freshly ground Black Pepper, keeping in mind the beans concentrate flavors as they finish cooking; remove the bay leaf before serving.
For brightness, squeeze fresh Lemon juice into the soup just before serving and stir in a generous drizzle of Extra-Virgin Olive Oil to finish.
Ladle the fasolada into bowls and serve with thick slices of Crusty Bread for dipping; the soup can be made a day ahead and gently reheated to deepen the flavors.
