Directions:
In 4-quart saucepot, heat Olive Oil over medium-high heat and cook onion 8 minutes, stirring occasionally, or until golden. Stir in garlic and rosemary and cook 1 minute. Add tomatoes and beans and cook 2 minutes, stirring occasionally. Remove 1 cup bean mixture; set aside. Stir in chicken broth and salt into remaining bean mixture and bring to a boil over high heat. Reduce heat and simmer 1 minute. In blender or food processor, process in batches until smooth. Add reserved bean mixture; heat through. Serve, if desired, with additional Olive Oil drizzled over soup.