Wash and soak the beans in a pot overnight.
The next day, drain the beans and add enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain, and save the broth.
Preheat oven to 350°F/180°C
In a large pot sauté the onions in veggie broth or olive oil for 2-3 minutes until they begins to get translucent.
Add the garlic, carrots, celery, spinach and/or Swiss chard and sauté for a couple more minutes.
Add beans and mix well.
Add tomatoes, salt and pepper and sauté for another minute. Then add parsley and mix well.
Add enough reserved broth from the beans to barely cover them. If you don’t have enough reserved broth, then use water for the rest (you can also use extra veggie broth).
Cook over medium heat for 15 minutes stirring, occasionally. Add more broth if needed. You don’t want it to get too dry.
Transfer to a 9 x 12 glass baking dish, cover with tin foil and bake for 30 minutes, or until beans are tender and liquid has evaporated.
Uncover and bake for an additional 10 minutes.