| 1 | Wash and pick over the dried beans. |
| 2 | Put them into a large saucepan or kettle with the water and bring to a boil. |
| 3 | Remove from the heat, cover, and allow to stand for 1 hour. |
| 4 | return to the heat and bring to a boil again. |
| 5 | Reduce heat and simmer, partially covered, for ?hour. |
| 6 | Using a heavy fork, mash the garlic with the salt until no large chunks remain. |
| 7 | Add to the saucepan with the beans. |
| 8 | Add the broth, pepper, and rosemary. |
| 9 | simmer, partially covered, until beans are tender. |
| 10 | This can take 15 minutes or as long as 1 hour; timing for beans is hard to predict - keep checking. |
| 11 | soup can be made ahead to this point, and refrigerated or frozen after thorough cooling. |
| 12 | cook the green beans uncovered in 2 uarts of boiling salted water until they are tender-crisp and bright green. |
| 13 | Drain and add to the soup when the white beans are tender but not mushy. |
| 14 | If green beans are not to be added right away, rinse in cold water to retain color. |
| 15 | Stir in the butter and lemon. |
| 16 | Serve at once, while green beans are still bright. |
| 17 | note: if you want some of the soup pureed, do it before adding the green beans - the color will be better. |
| 18 | serves 6 to 8. |
