Hearty Tomato Soup

Made this delicious soup.... so good.  Try it!

1 small onion, chopped (3/4-1 cup)
2 carrots, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can cannellini (white) beans, drained and rinsed
1 28 oz can crushed tomatoes
2 cups vegetable broth
1 bay leaf
2 teaspoons freshly chopped rosemary
1 tablespoon Italian seasoning
salt and pepper

In a large stock pot, heat olive oil over medium-high heat.  Add onion, carrots, and garlic until tender (4-5 minutes).  Add beans, tomatoes, vegetable broth, bay leaf, and rosemary.  Bring to a boil, then simmer covered for 30 minutes.

Remove from heat.  Puree the soup in batches, either in a blender or food processor.  Avoid over blending... it should be smooth but slightly chunky still.  Return to heat, season with italian seasoning, salt, and pepper.  Simmer on low.  Serve.