white bean and rosemary soup

• 1 lb white dried cannellini beans
• 4 cups onions, sliced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 large fresh rosemary sprig (6-7 INCHES)
• 2 quarts chicken stock
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper

Directions:

1. 1
   In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.
2. 2
   In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes.
3. 3
   Add the garlic and cook over low heat for 3 more minutes.
4. 4
   Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
5. 5
   Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed.
6. 6
   Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.