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Simple and rich, this hearty traditional soup from along the Basque coast will fill you up and spark your tastebuds at the same time. The olive purée provides a sharp contrast both visually and gustatorily. Serve hot to 6 people as an ample meal with salad and bread.

• 2 cups dried white beans, soaked overnight in water to cover
• 1/4 cup rendered duck fat or olive oil
• 2 onions, sliced thickly
• 8 garlic cloves, chopped
• 1 sprig rosemary
• 10 cups vegetable stock
• 2 potatoes, peeled and cut into bite-size cubes
• salt and pepper

Garnish: 30 kalamata olives, pitted and puréed with a little of the broth to liquify

Drain the beans, rinse, and set aside.

In a Dutch oven, heat the duck fat or oil, then stir in the onions and sauté over medium high heat for about 3 minutes. Stir in the garlic and rosemary, and sauté for a couple more minutes. Add the beans, potatoes, stock, salt, and pepper, and bring to a boil. Reduce heat and simmer, partially covered, for an hour. Remove the rosemary (it's fine that many of its leaves stay in the soup). Mash the soup nicely, keeping a chunky texture. Season to taste with more salt and pepper.

When ready to serve, ladle into bowls and dribble the olive purée generously over the surface. Serve immediately.