Heat olive oil in a heavy stockpot over medium-high heat.
Toss in onions, carrots, and celery. Sautée for 5 to 7 minutes, until softened.
Add minced garlic and continue to sautée for a few more minutes.
Increase the heat to high. Throw in tomatoes, beans, bay leaf, vegetable stock, and water.
Stir and bring the mixture to a simmer.
Lower the heat and partially cover for 2 to 2-1/2 hours, until the beans become tender. Stir occasionally.
Add fresh herbs during the last 15 minutes of cooking.
Taste and adjust seasonings as desired.