RCI-VG.004.1469.001
Tuscany Rice and Bean Soup
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 8 ounces
- -ounce cans low-sodium chicken broth3 16 unit
- 1 28 unit
- ½ teaspoon
- ¼ teaspoon
- ¼ teaspoon
- 1 cup
- -ounce can Great northern beans1 15½ unitundrained
- 3 cups
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
- 1 pound
- 3 cups
- 1 unit
- ½ teaspoon
- 1/8 teaspoon
- ¼ teaspoon
- shredded Swiss cheese1 cupdivided
- ¼ cup
- ¼ teaspoon
Method
1
Brown the Italian sausage in a large pot over medium-high heat, breaking it into small pieces as it cooks, approximately 5-7 minutes. Drain excess fat and set the cooked sausage aside.
2
Add the dry white wine to the same pot, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1-2 minutes to reduce the wine slightly.
3
Pour in the chicken broth and diced tomatoes with their juices, then return the cooked sausage to the pot. Add salt, freshly cracked black pepper, and dried oregano.
4
Bring the mixture to a boil, then add the uncooked rice and stir well to distribute evenly throughout the broth.
2 minutes
5
Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the rice is nearly tender.
23 minutes
6
Stir in the Great Northern beans with their liquid, oregano, prepared horseradish, ground black pepper, and ground nutmeg. Continue simmering for 5 minutes to heat through and blend flavors.
7
Add the shrimp to the pot along with ½ cup of the shredded Swiss cheese, salt, and ground white pepper. Stir gently and simmer for 3-4 minutes until the shrimp are opaque and cooked through.
4 minutes
8
Taste and adjust seasonings as needed. Ladle the soup into serving bowls and top each bowl with remaining shredded Swiss cheese and grated Parmesan cheese if desired. Serve immediately while hot.