This recipe was developed by Pam Lolley.
Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes.
Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Photo: Greg DuPree
Stir in wine and cook, stirring constantly, until wine has almost evaporated, 1 to 2 minutes.
Stir in broth and remaining 14 teaspoon each salt and pepper.
Serve topped with rosemary leaves.
2,000 calories a day is used for general nutrition advice.
