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Tuscan Portobello Stew

• Prep time: 20 minutes
• Cook time: 20 minutes
• Servings: 4

Ingredients

• 2 large portobello musrooms coarsely chopped
• 1 medium onion, chopped
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/2 cup white wine or vegetable broth
• 1 can (28 oz) diced tomatoes, undrained
• 2 cups chopped fresh kale
• 1 bayleaf
• 1 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary, crushed
• 1/4 tsp salt
• 2 cans (15 oz each) cannellini beans, rinsed and drained

Instructions

• In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine or broth. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes.

• Add beans; heat through. Discard bay leaf.

• Done

Notes

• Doubling the mushrooms and kale worked well

• There was enough sauce to serve it over pasta