Instructions

1. In heavy pot, combine beans, 8 cups of water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer partially covered until beans are tender, about 1 1/2 hours.
2. Drain beans and reserve cooking liquid. Discard bay leaf.
3. In the same pot, heat remaining olive oil over medium heat. Add onion, carrot, celery, salt, and pepper. Saute until onion starts to turn golden, about 10 minutes. Add minced garlic and 1 teaspoon thyme and sauté until fragrant, about 1 minute. Add chicken broth, 2 cups of the reserved cooking liquid, and beans. Bring to a boil, then reduce heat to low and simmer partially covered until beans are very soft, about 40 minutes. Remove from heat.
4. In a heavy skillet or sauté pan, cook chicken sausage over medium heat until no longer pink, breaking up into small pieces. Set aside.
5. Remove 1 1/2 cups beans with a slotted spoon. Puree remaining soup with an immersion blender or by working in batches with a regular blender. Return reserved beans to the soup and add the chicken sausage, remaining thyme, and cream. Season to taste with additional salt and pepper. Heat over medium until warmed through. Garnish with additional thyme leaves, if desired.