METHOD:

Hydrate the beans for 12/24 hours by changing the water. Rinse them, put them in a large pot with the water, all the diced vegetables and the bay leaf. Bring to the boil; add the salt after 45 minutes and finish cooking for another 20/25 minutes until the beans are soft. Season the dish with extra virgin olive oil to taste, pepper, freshly chopped rosemary and croutons.