Soak the beans overnight with water and splash of apple cider vinegar. After about 8 hours, strain and rinse well. Set aside.Heat a 4 quart sauce pot over medium heat, then add the avocado oil. Chop and sauté the shallots for a few minutes, then add the garlic.

Cook until fragrant then add the beans. Stir to combine, then pour in the liquid. Bring to a boil, then lower heat, cover and cook 20 minutes, or until the beans have soaked up the water and are tender.

Chop the rosemary. Carefully pour the soup into a blender, blending until smooth and creamy, drizzling in the olive oil and chopped rosemary as it blends. Add a splash of lemon and season with sea salt. Serve warm.