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
 * ½ teaspoon salt
 * ¼ teaspoon freshly cracked black pepper
 * ¼ teaspoon dried oregano
 * 1 cup uncooked rice
 * 1 15½-ounce can Great northern beans, undrained
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * ¼ teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * ½ teaspoon salt
 * 1/8 teaspoon ground white pepper
 * ¼ teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * ¼ cup dry white wine
 * ¼ teaspoon ground white pepper

Directions

 * 1) Brown Sausage in 3- to 4-quart saucepan over medium-high heat, about 6 minutes.
 * 2) Drain fat.
 * 3) Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil.
 * 4) Stir in rice and beans.
 * 5) Cover and simmer 15 to 20 minutes, or until rice is cooked.