Question about Cooking with Wine

Greetings!

I’m making Sarah DiGregorino’s White Bean Parm Soup and she calls for 1/2 c of white wine.

We don’t drink and I don’t have it and plan on buying it. Whenever a recipe calls for wine I skip it.

I’m curious for those who do cook with it, what flavor does it impart? Why wine? I was just going to use broth to substitute but was curious about this as an ingredient.

Thanks!