Soak beans in water above. Keep it in refrigerated for 6 hours or overnight and then drain.
In a large stockpot over low to medium heat, sauté onions with virgin olive oil for cooking until onions are translucent (approximately 10-15 minutes).
Add garlic and cook over low heat for 3 more minutes. Add beans, rosemary, chicken stock and bay leaf. Cover pot and bring to boil. Simmer for 30 – 40 minutes until beans turn very soft.
Remove rosemary and 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.
Return soup to pot to reheat. Add salt and black pepper to taste. Serve hot.
