This soup takes on different flavors depending upon what dry beans you use–navy, cranberry, pinto, etc.
Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Melt butter in soup kettle. Saute onions, garlic, and celery until soft. Add beans, water, basil, and carrot. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour or until beans are tender. Add more water if necessary. Add tomatoes, green beans, and salt and pepper. Bring to a boil, reduce heat, and simmer 10 minutes, stirring occasionally, until green beans are tender.