Tuscan Portobello Stew Recipe

Name: Tuscan Portobello Stew Recipe
Prep time: 20 min
Cook time: 20 min
Ingredients: 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) white kidney or cannellini beans, rinsed and drained

Tuscan Portobello Stew Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/tuscan-portobello-stew" target="_blank">www.tasteofhome.com.</a>

"This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin..."

INGREDIENTS

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2 large portobello mushrooms, coarsely chopped

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1 medium onion, chopped

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3 garlic cloves, minced

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2 tablespoons olive oil

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1/2 cup white wine or vegetable broth

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1 can (28 ounces) diced tomatoes, undrained

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2 cups chopped fresh kale

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1 bay leaf

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1 teaspoon dried thyme

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1/2 teaspoon dried basil

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1/2 teaspoon dried rosemary, crushed

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1/4 teaspoon salt

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1/4 teaspoon pepper

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2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained

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