Soak the beans (minimum 4 hours, up to 12 hours) in a large soup pot and cover with water plus about two more inches above the surface.
When ready to prepare Fasolada, drain the beans in a colander and rinse.
Place the beans back in the large soup pot and cover with water plus about two more inches. Bring the beans to a boil, reduce heat and simmer for 30 min, until tender.
While the beans are cooking, dice the celery, carrots and onion and chop fresh parsley. Set aside.
After the beans have simmered for 30 minutes, once again, drain the beans in a colander and set aside.
In the same large soup pot, heat 4 Tbsp of olive oil over medium high heat. Add the celery, carrots, and onion. Sauté for 2-3 minutes, until soft.
Add the tomato paste and incorporate into the vegetable mixture. Sauté for another 2 minutes.
Add the drained beans.
Cover the bean and vegetable mixture with vegetable broth plus 1-2 inches more above the surface. Add chopped parsley, bay leaves, salt and fresh ground pepper; stir well.
Bring the mixture to a boil, reduce heat, cover and simmer for 20-25 minutes.
Add ¼ cup of olive oil to the soup and stir well. Simmer an additional 10 minutes while occasionally stirring as the soup thickens.
Taste the soup and add additional salt and pepper as needed.