Cream of Bean Soup with Rosemary and Olive Oil

Soak the beans for 12 hours, then wash them, pour fresh cold water and put the pot on the stove.

Finely chop the onion, carrot and celery. Add them into the pot. Boil, until the beans are fully cooked.

Blend the finished soup, until it becomes smooth. Finely chop the garlic with the rosemary. Flavor the soup.

Serve the bean soup warm, garnished with sprigs of rosemary and drizzled with olive oil.

Enjoy!