Step 1

Prepare the ingredients: dice the onion, finely chop the garlic, chop the rosemary very finely (2 twigs, leave the 3rd twig whole). Peel the potatoes and cut into 1/2 inch / 1.5 cm cubes.

Step 2

Heat 1 tablespoon of oil in a large pot, add the chopped onion and rosemary, cook over low heat for 9 minutes until the onion is soft and translucent, but not browned. Add the garlic and cook for a minute fragrant (be careful not to burn it). Transfer everything to a plate and set aside.

Step 3

Add 2 tablespoons of oil to the pot and add the potatoes. Cook on high heat for about 2 minutes without stirring (letting the potatoes to brown), then cook for 2 more minutes, stirring from time to time, until the potatoes are lightly browned on all sides.

Step 4

Add the onion with garlic and rosemary back to the pan, then add the broth and 1 whole twig rosemary. Season the soup lightly with salt, bring to a boil, partially cover with a lid, then cook over low heat for about 10 minutes, until the potatoes are tender.

Step 5

Add the beans together with all the liquid from the can, cook for another 2 minutes.

Step 6

Remove the pot from heat, discard the rosemary twig. Season with salt and freshly ground black pepper to taste.

Step 7

Take 2 cups of soup and puree it with a food processor or a blender, then add it back to the pot. (this step is optional, you can also eat the soup without partially pureeing it).

Step 8

Enjoy!