Add dry beans to a large bowl. Cover the beans with cold water. Make sure there is at least 1-inch of water above the beans and leave them in the refrigerator overnight.

The next day, drain and rinse the beans. Set aside.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent and soft, about10 to 15 minutes.
Add the garlic and cook over low heat for a few minutes.

Add the drained white beans, fresh  osemary, chicken stock, and bay leaf. DO NOT ADD SALT TO THE BEANS UNTIL THE END, OR THE BEANS WILL STAY HARD.

Cover and bring to a boil. Then simmer for 60 minutes on low heat or until the beans are very soft.
Remove the rosemary branch and bay leaf and discard.

Use an immersion blender or a pour the soup into the bowl of a food processor to puree the soup a bit. Pour the soup back into the pot and add the drained cans of whole beans. Salt and pepper to taste.

Garnish the blended soup with fresh sage and parmesan cheese.