Soak 4oz beans in a pot with 1-2 liters of warm water for up to a day. An hour or two works in a pinch but requires more, slower cooking; from morning til dinner is the best compromise.
Optional in this case: Add half an onion (root attached to keep it easy to remove), 4 whole cloves of garlic (peeling is unnecessary) and 2 bay leaves to the pot.
Add a pinch of salt - for extraction, not taste, go easy - and bring to a simmer.
Simmer beans til mostly soft but not quite creamy. Do not allow to boil dry, add water if necessary. Timing will depend greatly on bean variety and soak time but can be 1-2 hours.
While beans are finishing: fry off soup-cut onion, celery, and carrot in a pot with some salt and oil until mostly soft. Optionally add a handful of orzo and continue to cook to fry off the starch, moving around so as not to stick.
Take beans off heat when soft. Top softened veg with a combination of chicken stock and bean cooking liquid, adding water if necessary to thin to a desired consistency. Bring to a simmer and cook til orzo is soft.
Add beans to soup and salt/pepper as desired.