Quick Provençal Mushroom and White Bean Stew

Ingredients

• olive oil
  2 tablespoons
• fresh white mushrooms (about 5 cups) -- sliced
  1 pound
• chopped onions
  1 cup
• garlic — minced
  1 teaspoon
• dried thyme — crushed
  ¾ teaspoon
• x 13 oz cans vegetable broth
  2 unit
• x 14½ oz can stewed tomatoes

  cut into—bite size pieces
  1 unit
• dry white wine
  ¼ cup
• x 15 oz cans cannellini beans — rinsed and drained
  2 unit