This is a quick, easy, delicious and super healthy stew that will warm your bones on cold, rainy (or snowy) days!


2 large portobello mushrooms, coarsely chopped

1 medium onion, chopped

3 garlic cloves, minced

2 tablespoons olive oil

½ 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

½ teaspoon dried basil

½ teaspoon dried rosemary, crushed

¼ teaspoon salt

½  teaspoon pepper

2 cans (15 ounces each) cannellini beans, rinsed and drained


In a large skillet, sauté 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.

Add beans; heat through. Discard bay leaf.

(recipe found on  https://www.tasteofhome.com/)

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