Northern Bean Soup

I made this the other night and am finishing the rest of it for lunch today. It is sooo good.

Northern Bean Soup
Nothing warms you up on a cold day like hearty and healthy bean soup!
Makes: 4 servings
Total time: 55 minutes
3 tsp. canola oil, divided
12 oz. boneless pork chops, trimmed, cut into 1/2-inch cubes, seasoned with 1/4 tsp. each kosher salt and ground black pepper
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 Tbsp. minced garlic
4 cups low-sodium chicken broth, divided
3 cups cooked white beans (Great Northern or cannellini) or 2 cans cannellini beans, drained and rinsed (15 oz. each)
1 bay leaf
1 Tbsp. minced fresh rosemary

Heat 2 tsp. oil in a large pot over medium-high heat. Sear pork until lightly browned; transfer to a bowl. Add remaining 1 tsp. oil to the pot.
Sauté onion, carrot, celery, and garlic in pot until tender, 8–10 minutes. Add 1/2 cup broth, scraping up any browned bits in the pot.
Purée 1 1/2 cups beans and 1/2 cup broth in a food processor until blended; add to the pot. Add remaining 1 1/2 cups whole beans, remaining 3 cups broth, bay leaf, and rosemary to the pot. Cook soup, covered, until carrot and celery are tender, 15–20 minutes.
Stir in pork along with any juices from the bowl. Remove soup from heat. Remove bay leaf before serving.