Tuscan-Portobello-Stew_EXPS_THFM19_129040_E09_28_4b-2-696x696.jpg?profile=RESIZE_710x

Tuscan Portobello Stew Recipe photo by Taste of Home

  • Total Time: Prep: 20 min. Cook: 20 min.
  • Makes: 4 servings (1-1/4 quarts)

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) cannellini beans, rinsed and drained

Directions

  • In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine. 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.

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SOURCE: Taste of Home

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