Tuscan Portobello Stew Recipe: How to Make It

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