White Bean and Mushroom Stew

• 2 Tbsp olive oil, plus more for drizzling
• 1 onion, coarsely chopped
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 1 lb cremini mushrooms, quartered
• 1/2 cup dry white wine
• 28 oz can whole peeled tomatoes, pureed in a blender
• 1 sprig rosemary
• 2 cups cooked white beans, drained and rinsed
• 1/2 cup water
• coarse salt
• freshly ground pepper

Heat olive oil in a medium saucepan over medium. Cook onion, celery, and carrot until tender, stirring occasionally, about 8 minutes.

Raise heat to medium-high, add mushrooms, and cook, stirring often, until softened, 5 to 7 minutes. Add wine to pan, scraping up any brown bits with a wooden spoon.

Add tomatoes, rosemary, beans, and the water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Discard rosemary sprig. Season with salt and pepper. Serve hot, drizzled with olive oil.

Makes 4 servings 5 WW PointsPlus each.