White Bean and Rosemary Soup

Inspired by the Barefoot Contessa I have tweaked the recipe by adding pan sautéed Maitake mushrooms and roasted fingerling potatoes. This is my favorite winter meal paired with left over chicken cutlets.
To make the soup I used 2 cups of chicken broth, one can of white beans, teaspoon of rosemary, teaspoon of salt, one bay leaf, one half red onion, and two cloves of garlic. Then added one package of maitake mushrooms pan sautéed and 6 fingerling potatoes roasted in halves.