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Tuscan Portobello Stew

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 4 servings.
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
  • 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

  • 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.
  • 2. Add beans; heat through. Discard bay leaf.

Nutrition Facts

1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672mg sodium, 46g carbohydrate (9g sugars, 13g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.

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