Ingredients
2 large portobello mushrooms, coarsely chopped1 medium onion, chopped3 garlic cloves, minced2 tablespoons olive oil1/2 cup white wine or vegetable broth1 can (28 ounces) diced tomatoes, undrained2 cups chopped fresh kale1 bay leaf1 teaspoon dried thyme1/2 teaspoon dried basil1/2 teaspoon dried rosemary, crushed1/4 teaspoon salt1/4 teaspoon pepper2 cans (15 ounces each) cannellini beans, rinsed and drained
Preparation
In a large skillet, saute the mushrooms, onion and garlic in oil until tender. Add the wine or broth. 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.
