soak the beans overnight.
Drain beans and place in soup pot. Cover with stock by about an inch.
Bring to a slow boil then reduce heat. While heating the beans and stock,
chop onion, celery, and carrot and add to the soup. Crush garlic and add
as well. Cube zucchini and add to soup. Add bay leaves Simmer for 2 hours
or so.

Add pepper and red pepper to taste. Add cooked pasta and serve.

Any other vegtable can be added at appropriate time. Remember to slow cook the beans and not add any source of salt till beans are done.