Tuscan Bean Soup
1 tablespoon vegetable oil
In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through, 5 to 7 minutes. Remove sausage.
Add the fennel and onion to pan; sauté until softened, about 10 minutes. Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper, and sage. Cook 10 minutes.
Add cannellini beans with reserved liquid and reserved sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more.
Per Serving: 263 Calories; 8g Fat (25.8% calories from fat); 2g Saturated Fat; 24g Protein; 25g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 995mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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