Tuscan Portobello Stew
Here’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Ingredients
- 2 large portobello mushrooms, coarsely chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ½ 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
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary, crushed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cans (15 ounces 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.
Nutrition
- Calories
- 309 calories
- Fat
- 8g fat (1g saturated fat)
- Cholesterol
- 0 cholesterol
- Sodium
- 672mg sodium
- Carbohydrates
- 46g carbohydrate (9g sugars
- Fiber
- 13g fiber)