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Heat oil (or broth) in a large soup pot over medium-high heat. Add onion and cook, stirring occassionally until deep golden brown. Add wine, stirring to remove any browned bits and cook until wine is almost absorbed. Add drained beans, broth and bay leaves. Bring to a boil, cover and simmer until almost tender, about 2 hours. Skim off and discard any foam that appears on the surface.
Stir in tomatoes, herbs and rice. Simmer until rice and beans are tender, 20 to 30 minutes longer. Stir in vegetables. Cook until hot throughout, about 10 minutes more. Season with salt and pepper and 2 tablespoons something flavorful (see options below).
Beans: pinto, black, cannellini, kidney, garbanzo, lentils (no soaking required for lentils!)
Herbs: thyme, parsley, oregano, curry powder, cumin seeds
Rice: brown, red, black, wild
Frozen vegetables: chopped spinach, broccoli florets, collard greens, kale
Flavorful additions: olive tapenade, lemon juice, sherry vinegar, pesto, sour cream