Hearty Bean and Potato Soup

1 onion, cut into thin strips
2 tablespoons vegetable oil
2 cups potatoes, cubed, skins left on
1 can beans (white, kidney, black, etc)
1 tsp rosemary (optional)

Fill a large saucepan in water and boil potatoes until tender. Drain and set aside. On medium heat, saute onion in oil until tender. Add potatoes and mix, allowing potatoes to brown slightly, 3 - 5 minutes. Add beans and rosemary and stir to combine. Allow to heat up and serve warm.

Optional toppings: salsa, cottage cheese, hot sauce, sour cream