Recipe: Tuscany Rice and Bean Soup (using Italian sausage and tomatoes)

TUSCANY RICE AND BEAN SOUP

8 ounces Italian sausage
3 cans (16 ounces each) low-sodium chicken broth
1 (28 ounce) can diced tomatoes
1/2 teaspoon salt
1/2 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 15-20 minutes or until rice is cooked.

Makes 6 servings
Source: USA Rice Federation