For this soup it is best to take white bean, the color is just as soft as the texture. I have Lima beans brand Mistral. Soak the beans overnight in plenty of water.

In the morning drain the water, put the remaining beans in pot, add water or broth (I have chicken), Bay leaf and a fresh sprig of rosemary. Immediately I confess, neither I nor my friend (Alice, Hey!) with rosemary dry cook did not try, therefore anything about it I can not say. Put the pan on the heat and simmer until tender beans 30-40 minutes.

Meanwhile, cut the onion, crush with a knife peeled garlic cloves

And saute until clear in olive (vegetable) oil.

Add to the pot of beans.

After the beans are cooked with onions, pass them along with a small amount of liquid into another bowl. Remove the rosemary sprig and Bay leaf. Season with salt and pepper. If you come across needles of rosemary, do not remove them, the soup will be more fragrant. Grind using a blender.

Dilute with the broth (water) to desired thickness. When serving sprinkle with herbs, croutons and fried bacon, ham or pieces of boiled chicken meat.