Tuscan Portobello Stew

Tuscan Portobello Stew is :
gluten free , dairy free , lacto ovo vegetarian , vegan
By Taste of Home





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.