Rinse beans and place in a large saucepan with the bay leaf, thyme and rosemary sprigs.
Pour the broth, bring to a boil and simmer 10 minutes. Reduce heat and simmer for 45-50 minutes.
Heat olive oil in a frying pan, saute onions, carrot, garlic, chopped herbs, celery and zucchini for about 5 minutes.
Pour in wine and boil over high heat for 3 minutes. Pour tomato juice, cover and simmer over low heat for 20 minutes.
Add contents of the frying pan to saucepan with beans and simmer for 5 minutes. Salt and pepper to taste.
Pour cooked soup in bowls and garnish to taste.
Ready in: 90 minutes.