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> Italian Sausage Bean Soup, Soups
post Aug 10 2004, 10:55 PM
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2 cups canned chicken broth
1 can (16 oz) tomatoes in juice, drained and coarsely chopped
1 can (15 oz) small white beans, rinsed and drained
1 package (10 ounces) frozen baby lima beans
1 TB olive oil
1 medium red bell pepper, cut into thin strips
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1/8 tsp salt
1/8 tsp black pepper
6 ounces Italian-style turkey sausage, casings removed
2 TB grated Parmesan cheese

In large saucepan, combine diluted broth, tomatoes, white beans, and lima beans; cover and bring to a boil over high heat.

Meanwhile, in large nonstick skillet, heat oil over high heat.

Add bell pepper, onion, garlic, salt, and black pepper and stir-fry 2 minutes, or until vegetables start to soften.

Crumble sausage into skillet. Cook 3 to 4 minutes, breaking up chunks of sausage with spoon, until vegetables are tender and lightly browned and sausage is cooked through.

Add sausage mixture to bean mixture and return to a boil.

Reduce heat to medium and simmer, uncovered, for 2 minutes to blend flavors.

Serve soup sprinkled with Parmesan.
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