Cannellini and rosemary soup

It's cold. It's snowing. I have a sick kiddo and a husband coming down with something. You probably already know that soup is my solution to life's persistent problems. But what if there is no time to go shopping for fresh ingredients or to cook? Emergency soup to the rescue! The recipe goes something like this: put whatever you have in the pantry into a pot, bring to a simmer, and serve. This time it was a few jars of white beans and a carton of chicken stock. I am not normally big on cooking from a can, but this soup is so satisfying, you'll forget its humble origins.

1 Tbsp olive oil
1 Tbsp butter (or more olive oil)
1 yellow onion, diced
2 garlic cloves, sliced as thin as possible
1 Tbsp chopped rosemary (use fresh, not dried)
2 15 oz jars white beans such as cannellini, navy, or great northern
1/2 cup dry white wine
4 cups chicken stock
1/2 cup heavy cream (or less if you are counting calories)
Salt and pepper to taste

1. Set a soup pot over medium-low heat. Add olive oil, butter, onions, and a generous pinch of salt. Cook until translucent and completely tender stirring occasionally, about 15 minutes.
2. Add the garlic and rosemary and continue to cook stirring occasionally until garlic is tender, about 5 minutes.
3. Drain the beans and rinse in a colander. Add the beans and the wine to the pot. Turn up the heat to high and bring to a simmer. Add the stock, cover, and bring to a simmer. Turn down the heat to medium-low, uncover and simmer 30 minutes. Stir in the cream. Season to taste. Puree with a blender. Pour into bowls and drizzle with a good quality olive oil (optional). Serve.