Drain soaked beans & cover with stock. Add onion, carrot, celery, tomatoes, garlic, lemon juice grated rind & bay leaf. Bring to a boil, cover & simmer for 1 1/2 hours, adding more stock if necessary. Discard the bay leaf. Put half the soup in a blender & puree until smooth. Return to the soup pot, season to taste & garnish with fresh parsley. Serve hot.