WHITE BEAN AND MUSHROOM STEW

Steps:

• 1. Heat oil in a medium pot over medium heat. Cook onion, celery and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms and cook until softened about 5 - 7 minutes. 2. Deglaze with white wine scraping up any brown bits. 3. Add tomatoes, rosemary, beans and 1/2 cup water. Bring to boil, reduce heat and simmer until slightly thickened about 15 minutes. Season with salt and pepper.