Source: USA Rice Federation

Tuscany Rice and Bean Soup
Rich Italian sausage flavors this rice and bean soup as nothing else can. Choose sweet or hot sausage, according to your family’s preferences.
Serves: 6
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes


8 ounces Italian sausage, hot or sweet
6 Cups low-sodium chicken broth
One 28- ounce can diced tomatoes, with juice
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon dried oregano
1 cup uncooked long-grain rice
One 15 1/2- ounce can great northern beans, undrained

Brown the sausage in a 3- to 4-quart saucepan over medium-high heat for about 6 minutes, breaking it up with a fork as it cooks. Drain the fat but leave the sausage in the pan.

Stir in the broth, tomatoes and their juice, salt, pepper and oregano. Bring to a boil and stir in the rice and beans. Cover and simmer for 15 to 20 minutes, or until the rice is cooked. Serve hot.

Per Serving: 360 calories; 12 g fat; 963 mg sodium; 48 g carbohydrate; 7 g fiber; 16 g protein.

Courtesy "Rice to the Rescue!" Recipe Contest Winner: Marie Rizzio