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.