In a large pot, bring the soaked beans and fresh water to a boil. Add all of the vegetables and herbs; bring to a second boil. Reduce heat, cover and simmer for about one hour. Add the salt and black pepper to taste; stir well. Continue simmering uncovered for another twenty minutes. When ready to serve, ladle the soup into bowls; add the garnish generously into each portion, with an extra bit of Parmesan cheese.

For the Garnish:

Press the garlic cloves into a bowl using a garlic presser. Whisk in the tomato paste, basil, cheese, olive oil and parsley until mixture becomes a rich paste.