1 pound dried cannellini beans, rinsed well and picked through
1 bay leaf
1/4 cup olive oil
1 onion, finely chopped
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
2 anchovy fillets, packed in oil
2 sprigs rosemary, needles chopped
1 head treviso, chopped
Extra-virgin olive oil, for finishing
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