Heat the olive oil over medium heat in a large sauce pot.

Chop the onion and add it to the pot. Season it with salt and pepper and bay leaves. Let cook for 1-2 minutes, then press the garlic and add to the onions.

Cook garlic and onion over medium heat for 5-6 minutes, until onion is softened. Stir consistently to make sure the onion and garlic don't burn.

Drain and rinse the beans. Add them to the pot.

Pour in the stock.

Bring to a simmer, stirring occasionally.

When the soup simmers, pour about 5 cups of the bean and stock mix into a blender. Blend until smooth, and pour back into the pot.

Bring back to a simmer and then reduce heat to medium low and let slowly simmer for another 15 minutes. Soup should thicken during this time.

Finish soup by stirring in thyme, rosemary, red pepper, and Parmesan cheese.

Serve hot with crusty bread. Garnish with cheese and fresh rosemary.