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Tuscany Rice & Bean Soup: Date Added: 29 Jul 2011
Listed in: Soups & Stews

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

Cooking Instructions

Servings: Makes 6 servings.

1. 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.
2. Stir in rice and beans. Cover and simmer 15 to 20 minutes, or until rice is cooked

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Tuscany Rice & Bean Soup
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