Potato and White Bean Soup with Olive Puree

Warm the olive oil in a large, heavy-bottomed saucepan over high heat. Add the onion, garlic, and rosemary, and sauté for 5 minutes.

Rinse the beans in a colander under cold running water. Add the beans, potatoes, vegetable stock, salt, and pepper to the saucepan and bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 hour, or until the beans are soft and tender. Remove the rosemary. Season with salt and pepper to taste.

Transfer the soup to a blender or food processor and puree on high speed for 1 minute. Return the soup to the saucepan and bring to a boil.

Put the olives in a blender or food processor and mix until pureed. Transfer olive puree to a small squeeze bottle or plastic bag with one corner snipped off.

Ladle the soup into bowls and garnish by squeezing swirls of olive puree on each portion.