Although this dish can be eaten on its own, it would be delicious over brown rice.
In a large saucepan, heat olive oil over medium high heat. Cook mushrooms, onion, garlic and thyme until onion is tender and mushrooms are slightly golden (about 7 minutes).
Add chicken broth, tomatoes and wine and bring to a boil. Cover and simmer for about 35 additional minutes.
In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot.
Serve immediately with a side of cooked long grain rice, if desired.