1 cup dry white beans, I used Cassoulet white beans
5 cups vegetable broth
4-5 cloves garlic
1/2 tsp fresh rosemary, finely chopped
1 1/2 cups mushrooms, chopped (hen of the woods used)
3 Tbsp extra virgin olive oil,
2 whole sprigs fresh rosemary (1 for cooking, one for garnish)
3 fresh sage leaves **
1/2 tsp black pepper, freshly ground
1 tsp salt (or to taste)
1 bay leaf (optional)
1/4 cup flat-leaf parsley, finely chopped
**You may use both rosemary and sage or choose one only