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TUSCANY RICE AND BEAN SOUP

Tuscany Rice And Bean Soup“Rice to the Rescue!” Recipe Contest Winner - Marie Rizzio
Yield: Makes 6 servings.


Ingredients
• 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


Directions
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

 
USA Rice Federation (www.usarice.com)

 

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