Tuscan Portobello Stew

Here’s a heart-healthy one-skillet meal that is quick and easy to prepare, yet elegant enough for company. I take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —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

1/2 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

1/2 tsp. dried basil

1/2 tsp. dried rosemary, crushed 1/₄ tsp. salt

1/₄ tsp. pepper

2 cans (15 oz. each) cannellini

beans, rinsed and drained

1. In a large skillet, saute mushrooms, onion and garlic in oil until tender. Add 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 8-10 minutes.

2. Add beans; heat through. Discard bay leaf.

11/₄ 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, 1¹ ₂ fat, 1 lean meat.