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Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, chopped
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 pound cremini mushrooms, quartered
• 1/2 cup white wine
• 1 (28-ounce) can whole tomatoes, pureed in a blender
• 1 sprig fresh rosemary
• 2 cups cooked white beans (equivalent to one 16-ounce can), drained
• Coarse salt and freshly ground pepper

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