Tuscan White Bean Purée

Ingredients

• 1/2 lb (225 g) dry navy, flageolet, or cannellini beans
• 2 garlic cloves, smashed
• 1/2 tsp salt
• 1 small onion, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 4 sage leaves, chopped
• 1 bay leaf
• 1/2 cup (120 ml) vegetable stock
• 4 Tbsp (60 ml) olive oil, divided
• Sprigs of fresh thyme, chopped fresh parsley or oregano for garnish
• Freshly ground black pepper
• A hunk of parmesan rind to the bean pot for added umami (optional)