Tuscan Portobello Stew
Easy to make, hearty and healthy. This is one of my go-to recipes especially if I’m in a rush.
– Credit: Taste of Home
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
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
Instructions
1. In a large skillet, saute the mushrooms, onion and garlic in oil until tender.
2. Add the wine. Bring to a boil; cook until liquid is reduced by half.
3. Stir in the tomatoes, kale and seasonings. Bring to a boil.
4. Reduce heat; cover and simmer for 8-10 minutes.
5. Add beans; heat through. Discard bay leaf.
Notes
Nutrition
- Serving Size: 500g
- Calories: 331
- Sugar: 13g
- Sodium: 1007mg
- Fat: 9g
- Saturated Fat: 1.4g
- Unsaturated Fat: 7.4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: dinner, stovetop, italian, vegan, easy