• Prepare the beans. Bring the beans to a boil in a cooking pot with plenty of water. Boil for 2 minutes, skimming all foam from the surface. Drain the beans in a strainer.
• Heat a splash of olive oil in a cooking pot.
• Saute the onion and the 2 minced garlic cloves.
• Add the beans, bay leaf, and the hot water or stock.
• Simmer covered on low heat for about 1 hour. Or until the beans become tender.
• Add the celery, carrots, spring onion, thyme, and the 2 chopped garlic cloves. Season with salt and pepper.
• Cook for 20 minutes, partly covered over moderate heat.
• Add the grated potato, olive oil, lemon juice, and lemon zest.
• Continue cooking partly covered until the veggies soften, the potato is cooked, and the soup turns creamy. Stir frequently. So it won't stick.

To Make In A Slow Cooker:

• If using a slow cooker, take the time to separately saute the garlic and onion in olive oil until golden using a separate skillet, as it will make a huge difference to the flavor instead of adding everything in at once.

  Add the sauteed ingredients to your slow cooker along with the remaining ingredients except for the lemon juice and zest. Pour in 1.5 liters of hot water or stock, season with salt and pepper. Cook on low for 8 hours or on high for 4 hours. Add the lemon juice and zest and cook for 5 minutes more.