Tuscan White Bean Soup



Tuscan White Bean Soup

Servings: 6

1 1/3 cup chopped onion (about 1/2 large) 3 large cloves garlic, minced or crushed
3/4 pound Italian sausage, chicken, turkey, or pork, remove casings, pinch into 3/4-inch pieces 1
tablespoon olive oil
4/4 cup white wine 1 can chicken broth (49 ounce) 2 cans white beans (do not drain) (15 ounce ea.) 2
cups sliced carrots (peeled, 1/8-inch slices, about 3 large) 1 cup sliced celery (remove strings,
slice thin, about 2 stalks) 2 cups sliced mushrooms (about 1/4 pound) 1 14.5 ounce can diced
peeled tomatoes, undrained 1 tablespoon dried basil (crush in hands to release flavor before
adding) 1 cup uncooked pasta, such as penne, mostaccioli, farfalle, etc. Shredded Parmesan cheese,
for garnish

In large pot, saute onion, garlic, and sausage with oil over medium heat until golden brown,
stirring often. Add small amount of water if necessary. When onions are transparent and sausage is
golden brown, add wine and stir, scraping any brown bits from bottom of pan. Cook for 5 minutes,
stirring often, until wine is reduced. Add vegetables and rest of ingredients, except Parmesan
cheese. Bring to a boil over medium-high heat, stirring often, then turn heat to low and cover pot.
Simmer 20 minutes, stirring occasionally, until vegetables and pasta are cooked. Taste soup and add
pepper if necessary (go light on the salt until after the Parmesan has been added). Ladle into bowls
and sprinkle liberal amounts of Parmesan cheese on top. Serve with warm French or sourdough bread.

Per Serving (excluding unknown items): 232 Calories; 20g Fat (81.9% calories from fat); 9g Protein;
Ig Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 543mg Sodium. Exchanges: I Lean Meat; 0
Vegetable; 3 112 Fat.

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