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Ingredients
  • 2 large portobello mushrooms, coarsely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • ½ 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
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
Steps
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