Tuscany Rice and Bean Soup

Tuscany Rice and Bean Soup
November 13 00:00 2002 Print This Article
Tuscany Rice and Bean Soup

Serves 6


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


  1. Brown sausage in Dutch oven or large 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.

    Nutritional Information Per Serving:
    360 calories,
    16 g protein,
    12 g fat,
    48 g carbohydrate,
    7 g dietary fiber,
    30 mg cholesterol;
    963 mg sodium

Source: USA Rice

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