Tuscany Rice and Bean Soup

Yield: 12 servings.

1 lb. Italian sausage

3 qt. low-sodium chicken broth

7 cups diced tomatoes

1 tsp. salt

½ tsp. freshly cracked black pepper

½ tsp. dried oregano

2 cups uncooked rice

2 lb. beans, undrained

Brown sausage in pan over medium-high heat, about 5-6 minutes. Drain fat.

Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil.

Stir in rice and beans. Cover and simmer 20-30 minutes, or until rice is cooked.