Tuscan Portobello Stew

Step 1

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

Step 2

Add beans; heat through. Discard bay leaf.

©tasteofhome

• 2 large portobello mushrooms, coarsely chopped

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 2 tablespoons olive oil

• 1/2 cup white wine or vegetable broth

• 1 can (28 ounces) diced tomatoes, undrained

• 2 cups chopped fresh kale

• 1 bay leaf

• 1 teaspoon dried thyme

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried rosemary, crushed

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 cans (15 ounces each) cannellini beans, rinsed and drained