If using dried beans, soak them overnight in plenty of water. For a quick soak, boil them in salted water for 2 minutes, then let them sit covered for 1 hour.

Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and chopped celery. Cook for 5 minutes, stirring occasionally, until the onions are translucent and the carrots soften.

Stir in the minced garlic and cook for 1 more minute until it becomes fragrant.

Drain and rinse the soaked beans and add them to the pot along with the vegetable broth, bay leaf, salt, and pepper.

Raise the heat to high and bring everything to a lively boil.

Reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, until the beans are soft and creamy.

Taste and adjust seasoning during the last 15 minutes of cooking. Remove the bay leaf before serving.