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 lb.  italian sausage, chicken, turkey, or pork, remove casings,
pinch  into 3/4-inch pieces
1 Tbsp  olive oil
1/4 cup  white wine
1 can  chicken broth (49 ounce)
2 can  white beans (do not drain) (15 ounce ea.)
2 cup  sliced carrots (peeled, 1/8-inch slices, about 3 large)
1 cup  sliced celery (remove strings, slice thin, about 2 stalks)
2 cup  sliced mushrooms (about 1/4 pound)
1   145 ounce can diced peeled tomatoes, undrained
1 Tbsp  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. 
 
 
-- 
(ID: 8797) Mirror: rec.food.recipes: Wed, Feb 11, 2004


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