White Bean And Sweet Potato Stew

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1 large onion, chopped

4 cloves garlic, chopped

3 cups cooked or 2 cans (15 ounces each) cannellini, white kidney, or great northern beans, rinsed and drained

1 can (28 ounces) low-sodium diced tomatoes

1 pound sweet potatoes, peeled and chopped

12 ounces kale, stripped from stalks, washed, thinly sliced, and brief ly steamed

8 ounces cremini mushrooms, sliced

1/2 cup low-sodium vegetarian broth

1/2 cup dry red wine (can be nonalcoholic) or 1/4 cup dry sherry

1/4 cup vegetarian bacon bits

1 tablespoon salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon bay leaf

1 crushed red pepper

1/4 teaspoon salt to taste

freshly ground black pepper to taste

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