Instructions: In large, wide-bottomed stock pot or saucepan over medium heat, heat oil. Add the onions, garlic and whole rosemary branch and cook, stirring occasionally, until the onions are softened and translucent, about 15 minutes.

Add the white beans and stock or broth, cover partially, increase the heat to medium-high, bring to a simmer and cook for three to five minutes.

Remove from the heat; set aside to cool for at least five to 10 minutes.

Remove and discard the rosemary branch. Transfer the cooled soup to a food processor blender and puree until the desired consistency. (May need to process in batches.)

Return soup to pan and place over medium heat until warmed through. Season with salt and pepper to taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.