White Bean And Mushroom Stew

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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

1/2 cup white wine

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

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