Ideas for serving:
Soak the dried beans overnight in a large bowl filled with water. Once you are ready to start the recipe, drain the beans and set them aside.
In a large pot, add the olive oil, onion, and garlic. Turn the heat on medium. Add a generous pinch of salt and cook until tender, about 5 minutes. Add the rosemary, oregano, bay leaf, beans, and stir to coat. Add the white wine and cook for another 5 minutes. Next, add 5 cups of water, a generous pinch of sea salt, and some freshly ground black pepper. Bring to a boil. Once boiling, cover and cook the beans for 1 hour, stirring occasionally. After an hour, add another cup of water and stir. Return the lid to the pot and cook for another hour or more, adding water as needed until the beans are soft and creamy. Taste. Season with sea salt and black pepper as needed.
My favorite way to serve the beans is as follows. Toast a piece of good bread and rub it lightly with a garlic clove and drizzle it with olive oil. Top with a big scoop of cannellini beans, a drizzle of aged balsamic, another drizzle of olive oil, some chopped parsley, and freshly ground black pepper.