Preparation Steps

• Drain and rinse the soaked white beans.
• Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add garlic, thyme, and rosemary and cook for 1 minute more.
• Add the drained white beans, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes, or until beans are tender.
• Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, you can remove about 2 cups of soup and blend it in a regular blender, then return it to the pot.
• Season with salt and pepper to taste. Serve hot.