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