1 - Place beans in a large pot and cover with cold water.

2 - Soak for at least 4 hours or overnight.

3 - Drain and rinse, before you use in the soup.

4 - Chop one of the onions and leave the other one whole.

5 - Chop carrots.

6 - Heat oil on a large pot over medium heat.

7 - Add the onion and carrots.

8 - Cook for 2 minutes.

9 - Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree.

10 - Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.

11 - Remove the peppers and whole onion.

12 - Mash the onion.

13 - Peel peppers and chop.

14 - Return to the pot.

15 - Add more salt and pepper, if needed.

16 - Garnish with chopped parsley.

17 - Serve.