1 pound dried white beans, soaked in water overnight and drained
2 bay leaves
1 onion, peeled and chopped into dice
3 stalks celery, cut into 1/2 inch chunks
a pinch each of fennel and dill seeds (to taste)
2 cloves garlic, peeled and chopped
2 tablespoons olive oil
1/2 cup chopped parsley
1/4 cup chopped herbs: rosemary, fennel or dill (or a combination)
1 1/2 cups milk
salt and pepper to taste

1. Pick through soaked beans to remove any debris, then rinse the beans in a colander. After rinsing, place the beans in a large pot, fill the pot with water to cover by 2 inches.

2. Slowly bring the beans and bay leaves to a boil. As soon as the liquid starts to boil, reduce the heat to simmer the beans slowly. Check them now and again as they cook to make sure that they remain covered with liquid. If the liquid level goes below the beans, add more water. Never add salt at this stage, or your beans will be tough.

3. While the beans are cooking, heat the olive oil in a pan on moderately high, then add the onions, celery and seeds. When the onions begin to turn clear, add the chopped garlic, reduce heat and sauté until the garlic is fragrant. Remove from heat.

4. Cook the beans until they're tender, but watch to make sure they don't go mushy. This could take from 1-2 hours depending on the size, age and water content of the beans.

5. Remove 1 cup of cooked beans from the pot. Pour the cold milk over the cup of beans, and then when they are cool enough, blend them until smooth in a blender. Reserve the milk and bean mix.
*** (Alternately, you can simply mash the beans a little with a potato masher and add the milk later if you prefer. This method often separates the skins from the beans, which makes the soup more rustic.)

6. Add the sauteed vegetables and chopped herbs to the remaining beans, then simmer them together for 5-10 minutes until the herbs have softened.

7. Add the milk and bean mix (and a little water if needed), then add salt and pepper to taste.