Tuscany Rice And Bean Soup #670 10/2/03

Categories:
Italian, soups-stews, ToTryAgain

1/2 lb Italian Sausage
3 11 oz cans chicken broth
2 11 oz cans water
1 28 oz can diced tomatoes
1/2 teaspoon Salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon oregano
1 cup uncooked rice
1 15 oz can greeat northern beans; undrained
parmesan cheese
freshly ground pepper

Brown sausage in a dutch oven over medium high heat until no longer pink; drain. Stir in broth, water, tomatoes, salt, pepper, and oregano; bring to a boil. Stir in the rice and beans. Cover and simmer for 10 - 15 minutes or until the rice is cooked. Top each serving with parmesan cheese and freshly ground pepper. Serve with crusty sopping bread.

Contributor: Gemma"s Italian Cooking Magazine

Yield: 8 servings