Bean Soup (White)

2 cans white beans (rinsed and drained)
1/2 c. onion, diced or 1/4 c. dried onion

2 minced garlic cloves

3 c. chicken stock

1/2 c. half and half or heavy cream

Rosemary (preferably a sprig from your garden)

Salt and pepper to taste

If using real, diced onions, saute in olive oil over medium heat until translucent and add minced garlic for the last few minutes.  Then add the rest of the ingredients and simmer about 25 minutes.    If using dried onions just put all ingredients in the pot and simmer on low for 20 to 30 minutes. Once the soup is done, please remove the rosemary sprig and blend in food processor.  Return to pot and stir in cream and reheat.  Excellent with sour cream and Parmesan cheese.