White Bean and mushroom Stew

2 tbsp. extra virgin olive oil
1 onion, chopped
1 stalk celery, diced
1 carrot peeled and sliced
1 lb. quartered mushrooms
1/2 cup white wine
1 28 oz. can whole tomatoes pureed
1 sprig fresh rosemary
2 cups cooked white beans (1 16 oz. can drained)
salt
pepper
1/2 cup water

From whole living magazine

Heat oil 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 5-7 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon. Add tomatoes, rosemary, beans and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Drizzle with olive oil

Serving Size: makes 5-6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NEEDLESTONEART.