Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and sauté over medium heat until both are golden.
Add the water, carrots, potatoes, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.
Stir in the beans, tomatoes, thyme, and rosemary. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, but the consistency should be fairly thick; not too soupy.
Season with salt and pepper. Allow the stew to stand off the heat for an hour or so if time allows. Heat through as needed before serving. If need be, adjust the consistency once again with a bit of water, and taste again for salt and pepper. Garnish each serving with a sprig of fresh rosemary.