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)
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!