Crockpot Italian Bean and Tortellini Soup

1 cup dried small white or navy beans
1 can (14.5 oz) diced tomatoes with Italian herbs
1 cup vegetable stock
6 tbsp. golden raisins
5 large cloves garlic, crushed
2 1/2 tsp. fennel seeds, crushed in a plastic freezer bag with mallet.
10 oz. frozen cheese tortellini
1/2 cup grated Parmesan
2 tbsp. chopped fresh parsley
1/4 cup olive oil

Combine the first 6 ingredients plus 3 cups water in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Add the tortellini; cover and cook until al dente, about 20 minutes.
Divide the soup among shallow soup bowls. Sprinkle with the cheese. Garnish with the parsley and drizzle with olive oil.