garlicky white bean soup

this is perfect for a cold, rainy day. goes well with blue cheese bruschetta for a little something fancy, but it's a nice stick-to-your-ribs soup alone.

1 c. dried white navy beans
1 tsp. minced rosemary
1/4 c. olive oil
1 large onion
6 big cloves garlic, or more to your taste
1 large ripe tomato, cored, seeded and chopped
3 to 4 chicken or vegetable bouillon cubes
salt and freshly ground pepper to taste

1. put the beans in a colander and rinse them. put them in a large saucepan, cover with water and bring to a boil. boil for 1 minute, then remove from the heat. let the beans sit and soak for 1 hour.
2. drain the beans, then put them back in the pan with 5 1/2 c. fresh water. bring to a poil, reduce the heat to low, and simmer, partially covered, until they are tender, about 1 hour.
3. while the beans are cooking, heat the olive oil in a saucepan. and the onion and garlic and stew them with the oil for about 20 minutes. after 20 minutes, stir in the tomato, increase the heat a bit, and stew for another 10 minutes.
4. when the beans are tender, add the garlicky/ oniony/ tomatoey/ olive-oily mix to the beans. add the bouillion cubes and bring the soup to a simmer. add the salt and pepper.
5. remove 1 c. of just the beans and blend in a blender until smooth. add the puree back to the soup (it might also be interesting to just puree all the soup for something really creamy. let me know if you try that!). simmer the soup for another 10 minutes before serving. top off with a little parmasean if you have some.