Tuscan White Bean Soup with Olive Oil and Rosemary

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2 cups dried white beans, such as great northern or cannellini
6 cups water
1 medium onion, chopped
6 cloves garlic
1 bay leaf
1/4 cup olive oil
1 tablespoon chopped fresh rosemary


Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf. Cover and cook on LOW for about 8 hours, or until the beans are nice and tender.
Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture. Add the salt to taste.
Ladle the soup into bowls. Drizzle with the olive oil, sprinkle with rosemary, and serve.

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