Drain and rinse the soaked beans.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant.

Add the drained beans and diced tomatoes to the pot. Stir to combine.

Pour in the broth. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Stir everything together.

Bring the mixture to a boil, then reduce the heat to low and simmer. Cover the pot and let it cook for about 1-1.5 hours, or until the beans are tender. Stir occasionally and check if more broth is needed, adding a bit of water if the beans are drying out.

Once the beans are cooked, remove the bay leaf. Taste and adjust the seasoning with more salt and pepper if needed.

Ladle the brothy beans into bowls. Garnish with fresh parsley. Serve with crusty bread for dipping, or spoon over toasted bread.

Dive into the rich, hearty flavors, perfect for a cozy meal.