Warm White Bean Bruschetta

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2 tablespoons pure olive oil

1/2 cup finely chopped onion

1 teaspoon finely chopped rosemary

1 cup dried small white beans, such as navy or Great Northern (1/2 pound), soaked overnight and drained

2 cups chicken stock or canned low-sodium broth

1 cup water

1 small carrot, cut into large chunks

1 bay leaf

Salt and freshly ground pepper

Twelve 1/2-inch-thick slices of Tuscan or peasant bread

Extra-virgin olive oil, for brushing and drizzling

1 large garlic clove, halved

Coarse sea salt

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