![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
Every so often you run across a meal that has such a rich, amazing flavor so different than any other. This is one of those dishes.
| Wholeliving Magazine |
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| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 Tbs extra virgin olive oil plus more for drizzling
- 1 onion chopped
- 1 stalk celery diced
- 1 carrot diced
- 1 lb cremini mushrooms quartered
- 1/2 cup white wine
- 1 28 oz can whole tomatoes pureed in a blender (or can of tomato sauce)
- 1 sprig fresh rosemary
- 2 cups cooked white beans drained equivalent to 1 16oz can
- salt and pepper
Ingredients
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Instructions
- 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 (I use broth and add to thickness I like) Bring to boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil (optional)
- Notes:
- Use organic if possible.
- Use BPA free cans if possible.
- This is a great combination of flavors! Great with a green salad and a glass of red wine!