Tuscany Rice and Bean Soup

Cooking Instructions:

  • 1 cup uncooked Lundberg® White Basmati Rice
  • 8 oz. Italian sausage
  • 3 (16oz.) cans low-sodium chicken broth
  • 1 (28 oz.) can diced tomatoes
  • 1/2 tsp. salt
  • 1/4 tsp. freshly cracked black pepper
  • 1/4 tsp. dried oregano
  • 1 (15.5 oz.) can Great Northern beans, undrained

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. Makes 6 servings.

Recipe adapted from USA Rice Federation, www.usarice.com/consumer