Pre-heat your oven to 325 degrees.
In a large, heavy Dutch oven (with tight fitting lid) add olive oil over medium heat and stir in celery, carrots, and onion. Season with salt.
Cook and stir vegetables in the olive oil about 10 minutes until they are softened.
While this is cooking, put your porcini mushrooms (they come dried) in a bowl of boiling water and let them sit for 10 minutes to soak up the water.
Once your veggies are nice and softened, go ahead and add your red wine and cook out the alcohol, about 5 minutes. Once the alcohol is cooked off, add your canned tomatoes, your dried beans, all your broth and then enough water to cover the beans by about 3 inches and mix it all together.
Add a good pinch of salt and your fresh herbs to the pot and mix that in.
Bring your pot of beans up to a boil.
Once it is boiling, stir well and cover with a tight fitting lid and place in the oven.
The beans will slow cook in the oven for a while.
I like to check my beans every hour while they are cooking to make sure the liquid is not getting to low before the beans are done cooking.
If your beans are not soft and ready and the pot is looking dry just go ahead and add enough water to your pot to come to the level of the beans.
Keep doing this each time you check your beans until your beans are cooked all the way through and soft, about 3-4 hours (depending on the dryness of your beans).
When it is ready, make sure to serve it with bread and enjoy!