Tuscan White Bean Soup with Olive Oil and Rosemary

Rinse the dried beans thoroughly under cold water to remove any debris or dust.

1. Place the rinsed beans in a 7-quart slow cooker. Add enough water to cover the beans, along with the chopped onion, minced garlic, and bay leaf. | 2. Cover the slow cooker and set it to LOW. Let it cook for about 8 hours, or until the beans are tender and flavorful.

1. Once the beans are cooked, remove the bay leaf. | 2. Using a handheld immersion blender, puree the soup to your desired texture. Blend until smooth for a creamy soup, or pulse lightly for a chunkier consistency. | 3. Taste the soup and add salt as needed.

Ladle the soup into bowls. Drizzle each serving with a touch of olive oil and sprinkle with fresh rosemary for added flavor and aroma.

Serve warm and savor the comforting flavors of your homemade bean soup!