Rinse and pick over the white beans. Soak overnight covered by at least 4 inches of water. Drain beans. Add beans, broth and water to a 4 or 5 quart pot. Bring to a boil then reduce heat and boil gently uncovered for 40 minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop or broken up) undrained and pepper. Return to low boil for 40 more minutes or until beans are tender. Stir in the olive oil, salt and the hot pepper sauce.