In a soup pot, heat the oil. Add onions, garlic and bay leaf and saute for about 3 minutes. Add the green peppers and celery and cook until the vegetables are tender but still crisp, approximately 3-5 minutes.
Melt in the butter, then add spices, herbs, pepper, and salt. Saute for 1-2 minutes, stirring frequently so nothing burns.
Add quart of tomatoes plus juice and beans to the mixture and simmer for about 15 minutes for flavor to blend.
Toast cashews in a 350 oven or toaster oven for about 20 minutes, or until lightly browned. Add toasted cashews and vinegar. Simmer for another 15 minutes and serve.