In a bowl, add the dried beans and cover with four times the amount of water to beans and leave to soak overnight. 

The next day, drain and wash the beans well with cold water. 

Add the soaked, rinsed beans to a pot and just cover with water. Bring to the boil for 5 minutes. A white foam will rise to the surface. Remove from the heat, drain and rinse well with plenty of water. 

Tip the briefly cooked, rinsed beans into a large heavy based pot. Add water to cover the beans by at least 8cm and add the bay leaves, level teaspoon of sea salt and the 3 whole celery sticks. Bring to the boil, reduce to a low simmer and cook until the beans are nearly just tender, about 1 hour. Drain the beans and reserve the cooking liquid. Discard the celery and bay leaves. 

In the cleaned pot, add the olive oil, white onion, garlic, remaining celery and leaves, garlic and carrot. Saute for around 15 minutes or until the vegetables are tender. Add the drained beans and stir well to coat them in the aromatic vegetables and oil. Add the grated tomato, chilli (if using) and add the reserved bean cooking liquid. Bring to the boil and simmer for a further hour. About 10 minutes before the soup is ready, check the seasoning and add a little more sea salt or ground black pepper, if required. 

Serve the soup with an extra drizzle of EVOO on each bowl, along with a seperate plate of marinate anchovies, olives and pickled toursi vegetables.