Tuscan Portobello Stew

Here’s a healthy one-skillet meal that is quick and easy to prepare, yet it is elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by both teachers and students—whether or not they are vegetarians!

—Jane Siemon, Viroqua, WI

Prep: 20 min. • Cook: 20 min. • Makes: 4 servings

• 2 large portobello mushrooms, coarsely chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 Tbsp. olive oil
• ½ cup white wine or vegetable broth
• 1 can (28 oz.) diced tomatoes, undrained
• 2 cups chopped fresh kale
• 1 bay leaf
• 1 tsp. dried thyme
• ½ tsp. dried basil
• ½ tsp. dried rosemary, crushed
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 cans (15 oz. each) cannellini beans, rinsed and drained

1. 1. In a large skillet, saute mushrooms, onion and garlic in oil until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half.
2. 2. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce the heat; cover and simmer for 8-10 minutes.
3. 3. Add beans; heat through. Discard bay leaf.

1 ¼ cups: 309 cal., 8g fat (1g sat. fat), 0 chol., 672mg sod., 46g carb. (9g sugars, 13g fiber), 12g pro. Diabetic exchanges: 2 starch, 2 vegetable, 1 ½ fat, 1 lean meat.