Tuscan Portobello Stew

Dear Mom,
Our super healthy dinner last night was so delicious that I have to share the recipe.  This is another winner from the Special Diabetic Issue of Taste of Home magazine. Did that sentence even make sense? How about the Taste of Home, Special Edition, Diabetes family friendly cookbook? I cannot even find a link to it on the world wide web.

The weather says soup and bread to me. But there is a New Normal in this house and bread is just not happening at every meal anymore. ( I could be sad about the bread, but the extra weight and blubber and half of a person I was carrying around with me was making me sadder.) This Stew was flavorful and filling and I did not even miss the bread. It was also easy to prepare and quick to fix. I haven't had it as a leftover yet, but I am hopeful that it is as good if not better on the second day.

Tuscan Portobello Stew
The recipe says it Makes 4 servings but I think it makes more.

2 large portobello mushrooms, coarsely chopped
1 medium onion, chopped
3 garlic cloves, minced
2 T olive oil
1/2 c white wine or vegetable broth (I used the broth and saved the wine for my glass)
1 (28oz) can diced tomatoes, undrained
2 cups chopped fresh kale
1 bay leaf
1 t dried thyme
1/2 t dried basil
1/2 t dried rosemary, crushed
1/4 t salt
1/4 t pepper
2 (15oz) cans cannellini beans, rinsed and drained

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

Nutrition Facts: 1 1/4 c= 309 calories, 8g fat (1 g sat fat), 0 cholesterol, 672 mg sodium, 46 g carbs, 13 g fiber, 12 g protein

Love,
Kim