White Bean Soup with Rosemary

In a small Dutch oven, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in wine, cooking until almost fully evaporated, about 3 minutes.

Add broth, beans, rosemary, salt, and pepper. Bring to a boil; reduce heat to medium, and cook, stirring occasionally, until warmed, about 15 minutes. Using the back of spoon, mash some of beans to thicken slightly. Garnish with rosemary and Parmesan, if desired.