This is a heart-healthy, one-skillet meal that is quick and easy to prepare, yet elegant enough for company. Vegetarian teachers and students alike appreciate this stew at school potlucks. —Jane Siemon, Viroqua, Wisconsin

TOTAL TIME: Prep: 20 min. Cook: 20 min.YIELD: 4 servings (1-1/4 quarts).

Ingredients

• 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) cannellini beans, rinsed and drained

Directions

• 1. In a large skillet, saute the 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 bay leaf.

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