Tuscany Rice and Bean Soup

Description
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
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

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.