Tuscan Portobello Stew
Tuscan Portobello Stew is :
gluten free , dairy free , lacto ovo vegetarian , vegan
By Taste of Home
Prep Time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 100 %Ingredients:
1
bay leaf
bay leaf
28 ounces
canned tomatoes
canned tomatoes
30 ounces
canned white cannellini beans
canned white cannellini beans
1/2 teaspoon
dried basil
dried basil
1/2 teaspoon
dried rosemary
dried rosemary
1 teaspoon
dried thyme
dried thyme
3
garlic cloves
garlic cloves
2 cups
kale
kale
2 tablespoons
olive oil
olive oil
1
onion
onion
1/4 teaspoon
pepper
pepper
2
portobello mushrooms
portobello mushrooms
1/4 teaspoon
salt
salt
1/2 cup
vegetable broth
vegetable broth
Instructions:
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.
Add beans; heat through. Discard bay leaf.