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1
Soak the beans overnight in plenty of cold water, or do a quick soak: put them in a pot with lots of water, bring to boil, turn off the heat and let sit, covered, for an hour. Once the beans are soaked, drain and rinse them well.
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2
In a large pot, combine beans, 2 quarts water, and bay leaf. Bring to a boil and let bubble vigorously for a few minutes, then skim off any foam that comes to the top. Reduce heat to low, cover, and simmer for 1 hour, or until the beans are just barely tender.
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3
While the beans simmer, heat olive oil in a skillet over medium heat. Add onion, carrot, celery, and a pinch of salt, and sweat for 8-10 minutes, or until the onions are translucent. Add garlic and saute for another 1-2 minutes, just until the onions start to turn golden. Add tomatoes and bring liquid to a boil, then reduce heat to medium-low and simmer for about 15 minutes, or until the mixture coalesces and looks saucy.
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4
Add the tomato mixture to the bean pot. Cover and simmer for another 1 hour, or until the beans are completely tender (start checking them after about 20 minutes).
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5
While the soup simmers, cook the orzo in boiling salted water until al dente. Drain and set aside.
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6
When the beans are tender, stir in parsley, and season the soup with salt and pepper as needed. Ladle into bowls, and top each bowl with a spoonful of orzo and a drizzle of olive oil. Serve warm. Leftover soup (minus the orzo and oil) will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.
