Instructions: Soak white beans overnight in 2 quarts water. The following day, drain the beans and cook in 2 new quarts of unsalted water in an 8-quart sauce pan for approximately 50 minutes to 1 hour, maintaining the water level constantly above the beans. At this point the beans will be tender but not bursting from their skins.

In a 3-gallon stockpot with a heavy bottom, saute the onion and garlic in the olive oil over medium heat about 8 to 10 minutes until the onion has softened. Cook 1 more minute and add the 2 tablespoons rosemary, chicken stock, and the Basic Tomato Sauce. Bring to a boil, add the entire contents of bean pot, liquid and all, and bring back to a boil. Reduce heat and simmer 30 minutes. Some beans will break up, others will retain their shape. The soup should be thick and you should still see the beans.

Season with salt and pepper and ladle into soup bowls. Drizzle with extra-virgin olive oil and sprinkle each bowl with freshly chopped rosemary. Serve immediately.

This recipe yields 4 servings.

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