1 pound dried white beans, soaked for six hours or overnight in 2 quarts water
2 medium onions, preferably red spring onions, one halved, the other chopped
1 cup diced carrots
1 cup diced celery
1 bay leaf
Salt to taste
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
2 teaspoons paprika
2 large red bell peppers, roasted, peeled, and diced
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh mint
Freshly ground pepper
2 to 3 tablespoons fresh lemon juice (optional)