Tuscany Rice And Bean Soup
Make this quick meal-in-itself soup any night of the week. Italian sausage gives it a hearty taste.
- 8 oz Italian sausage
- 3 16-ounce cans low-sodium chicken broth
- 1 28-ounce can diced tomatoes
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp 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.
Calories from Fat 93 (38%)
(16%)Total Fat 10g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 24g
(22%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.