Whole Living, December 2011
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Yield
Serves 4 to 6
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Ingredients
- 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
