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White Bean and Mushroom Stew

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 cup vegetable broth
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

Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.

Deglaze with broth, scraping up any brown bits with a wooden spoon.

Add tomatoes, rosemary, and beans. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.

Serves 4