Tuscany Rice and Bean Soup

 


Tuscany Rice and Bean Soup

“Rice to the Rescue!” Recipe Contest Winner - Marie Rizzio

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Yield: Makes 6 servings.

8 ounces Italian sausage
3 16-ounce cans low-sodium chicken broth
1 28-ounce can diced tomatoes
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried oregano
1 cup uncooked rice
1 15 1/2-ounce can Great Northern beans, undrained

Brown sausage in 3- to 4-quart saucepan over medium-high heat, about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15 to 20 minutes, or until rice is cooked.

Nutrition Facts
Calories 360
Total Fat 12g
Cholesterol 30mg
Sodium 963mg
Total Carbohydrate 48g
Dietary Fiber 7g
Protein 16g

All, SoupsLaurie Blumanthal