Mediterranean portobello, escarole, and bean toss
6 oz, (4 medium) cleaned and coarsely chopped
Uncooked red onion(s)
1 large, sliced
2 cup(s), chopped
2 medium clove(s), minced
¼ cup(s), dry
1 Tbsp, fresh, chopped or 1 teaspoon dried
¾ pound(s), cleaned and coarsely chopped
Canned cannellini beans
19 oz, (white kidney) beans, rinsed and drained
Fat free vegetable broth
¼ cup(s), fresh, chopped
2 cup(s), hot, (about 6 ounces dry)
Grated Parmesan cheese
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion. Cook, stirring occasionally, until softened, about 8 minutes.
- Add the tomatoes, garlic, wine, and thyme to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, until the tomatoes are soft and the wine evaporates, about 5 minutes.
- Add the escarole, beans, and broth; bring to a boil, stirring to help wilt the escarole. Reduce the heat and simmer, covered, until the escarole is just tender, about 5 minutes. Remove from the heat and stir in the basil. Serve with the orzo and sprinkle with the cheese. Yields 1 cup stew, 1⁄2 cup orzo, and 1⁄2 tablespoon cheese per serving.