White Bean and Mushroom Stew

(recipe from Whole Living magazine)

Serves 4 to 6.

2 Tbsp. olive oil (or 1/2 cup broth to water saute)
1 onion, chopped
1 stalk celery, diced
1 carrot, peeled and diced
1 lb. cremini mushrooms, sliced
1/2 cup white wine
1 28-oz. can crushed tomatoes
1 sprig fresh rosemary (I used dried)
2 cups cooked white beans (equivalent to one 16-oz. can), drained
1/2 cup water or vegetable broth
salt and pepper

Heat oil (or broth/water) in a medium saucepan over medium heat.  Cook onion, celery, and carrots until tender, about 8 minutes.  Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.

Deglaze with wine, scraping up any brown bits with a wooden spoon.  Add tomatoes, rosemary, beans and 1/2 cup water or broth.  Bring to a boil; reduce heat and simmer until slightly thickened, about15 minutes.  Season with salt and pepper.

(This is a nice, easy, and satisfying vegetable soup.  Very tomato-y.)