Make this delicious stew all in one skillet—it’s less cleanup for you later!
—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 tablespoons olive oil
1/2 cup white wine or vegetable 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) white kidney or cannellini beans, rinsed and drained
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. Stir in the tomatoes, kale and seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes.
2. Add beans; heat through. Discard the bay leaf.
PER SERVING 309 cal., 8 g fat (1 g sat. fat), 0 chol., 672 mg sodium, 46 g carb., 13 g fiber, 12 g pro. Diabetic Exchanges: 2 starch, 2 vegetable, 1 1/2 fat, 1 lean meat.