Soak the beans overnight in plenty of water. Before cooking, rinse, cover with cold water in the amount of three times the beans and bring to a boil. Onions, carrots, potatoes, garlic to clean. Celery wash, cut into rings, send to the boiling beans, there is 1 carrot and 1 onion and Bay leaf. Simmer until cooked beans, about an hour (it took me 40 minutes). Prepare the remaining vegetables: onions and potatoes cut into cubes, garlic chop, carrots to RUB on a large grater. In a saucepan with a thick bottom, heat olive oil, sauté the onions and garlic until Golden brown.

Add carrots, simmer for another 2-3 minutes. Add the potatoes.

From ready beans, remove the celery, carrot, onion, Bay leaf. The broth along with the beans and add to the carrots, onions and potatoes. Season with salt, add rosemary. Cook until the potatoes are done, about 15 minutes. In the finished soup add the greens. I was a dill, but a good idea and parsley)) Bon appetit.