Place beans, stock and garlic in a large pot on the stove. Bring to boil, reduce heat to low and continue cooking for 20–30 minutes, stirring occasionally.
Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and sauté the onion and celery for 5–6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3–4 minutes.
Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.