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