Bring a large pot of water to a boil, then take it off the heat.
Add the beans to the water and soak them for 2 hours.
Put 4 pints of water in another large pot with the meat and herbs.
Bring to the boil, then turn the heat down and simmer covered for an hour.
Sauté the carrots, onion and celery in the oil in a skillet until tender.
Add the vegetables to the broth as well as the drained beans.
Bring the soup to a boil and then simmer it covered for 40 minutes.
Take out the bones and cut off any meat, returning the pieces of meat to the pot.
Discard the bones.
Season to taste with salt and black pepper and serve, garnished with parsley.
