Italian tomato soup-puree of white beans with celery

I recommend to try a very delicious soup, the culinary recipe of which came from Taskania. This is the traditional rural food of this province.
Since the evening we will sort out and peel the beans. Soak it in water and leave it to soak overnight.
The next day, we will drain the water, fill the pan with fresh, and put it on the stove. When the beans boil, cook it over low heat for 20 minutes. Again, we will salt the water, and again fill the pan with fresh water, and bring it to a boil. Add the bay leaf and cook until the beans soften. It will take 1.5 – 2 hours. Then, we will salt the water and let the beans cool.
Put about three quarters of the cooked beans in a blender and turn them into a homogeneous puree. If necessary, add water.
In a large frying pan, heat the olive oil and fry the onion, then add the carrots and celery. Fry the vegetables for about 5 minutes.
Next, add chopped tomatoes, garlic and thyme to this pan. Let's cook the vegetables for another 7-8 minutes.
Put a pot of water on the fire and bring it to a boil. Add the bean puree, the remaining whole beans and stewed vegetables to it. Mix everything well and cook for 10 -15 minutes on low heat.
After this time, the white bean puree soup is ready. You can pour it on plates. We can add a little olive oil to each plate and serve it on the table.