Creamy White Bean Soup with Rosemary and Parmesan

Heat the olive oil in a large pot over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 10 minutes. Add the garlic and sauté for another minute.

Add stock, rosemary sprig, and Parmesan rind. Bring to a simmer and cook for at 30 minutes. Add the beans and cook for another 15 minutes.

Remove the Parmesan rind and rosemary sprig. Transfer the soup to a blender and puree (you might have to do this in batches). Test for seasoning and add additional salt and/or pepper if necessary. Adjust the consistency to your liking by adding additional stock.

Serve with a drizzle of extra virgin olive oil on top and crusty bread for dunking.