In a large saucepan, heat the olive oil over medium to medium-high heat. Add the garlic, thyme, rosemary, salt and pepper. Stir until garlic and herbs are tender and fragrant, about 2-3 minutes. Do not brown the garlic and herbs -- if the heat is too high adjust it down. Remove from heat.
Set a fine mesh sieve over a glass measuring cup. Drain one can of the beans in the sieve, reserving 3/4 cup of bean stock. Drain the rest of the beans, but do not rinse with water.
Transfer the beans to the garlic mixture. Add the reserved bean liquid and heat over medium heat for about 10 minutes or until the beans are hot and fragrant. Stir in the white wine and heat for 2-3 minutes more.
Taste for seasonings and adjust to your tastes, adding more salt or pepper if needed. Transfer to a serving dish and serve.