This is a heart-healthy, one-skillet meal that fasts and easy to prepare, yet stylish enough for company. Vegetarian teachers and trainees alike value this stew at school meals.– Jane Siemon, Viroqua, Wisconsin.
- 2 large portobello mushrooms, coarsely chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup white wine or veggie 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 pipes
- In a big skillet, saute the mushrooms, onion and garlic in oil until tender. Add the white wine. Bring to a boil; cook up until liquid is decreased by half. Stir in the tomatoes, kale and flavorings. Give a boil. Lower heat; cover and simmer for 8-10 minutes.
- Add beans; heat through. Dispose of bay leaf.
1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672 mg salt, 46 g carbohydrate (9g sugars, 13 g fiber), 12 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.