Tuscan Portobello Stew

• 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

1. 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.
2. Add beans; heat through. Discard bay leaf.

portobello mushrooms, onion, garlic, olive oil, white wine, tomatoes, fresh kale, bay leaf, thyme, basil, rosemary, salt, pepper, cannellini beans

Taken from www.tasteofhome.com/recipes/tuscan-portobello-stew/ (may not work)