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Combine beans, potatoes, onion, celery, bay leaf, sage and rosemary in a medium pot with 7 cups water (if using canned beans, use only 5 cups water). Cover and bring to a boil. Reduce the heat to medium and simmer until beans and potatoes are completely tender, 45 to 60 minutes (about 30 minutes if using canned). Discard bay leaf.
Purée soup using an upright or immersion blender, carefully blending in batches if necessary. Add warm water, if needed, to reach desired consistency. Keep warm until ready to serve.