Italian Sausage & Bean Soup
_ Ingredients
1tablespoon olive oil
0.25pound Italian-style turkey sausage, casing removed
0.5 cup grape tomatoes cut in half
1clove garlic, minced
0.5 cup rinsed drained canned white cannellini beans
0.5 cup sliced mushrooms
2 tablespoons thinly sliced fresh basil leaves
1cup Swanson® Chicken Broth or Swanson® Natural Goodness®
Chicken Broth
_ How to Make It
Cook the sausage in a 11-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Remove the sausage from
the skillet. Pour off any fat.
Heat the oil in the skillet. Add the garlic, tomatoes and mushrooms
and cook for 5-7 minutes or until the mushrooms are lightly browned,
stirring occasionally.
Stir in the beans and broth and heat to a boil. Add the basil and cook
for 4 minutes, stirring occasionally.
1tablespoon olive oil
0.25pound Italian-style turkey sausage, casing removed
0.5 cup grape tomatoes cut in half
1clove garlic, minced
0.5 cup rinsed drained canned white cannellini beans
0.5 cup sliced mushrooms
2 tablespoons thinly sliced fresh basil leaves
1cup Swanson® Chicken Broth or Swanson® Natural Goodness®
Chicken Broth
_ How to Make It
Cook the sausage in a 11-inch skillet over medium-high heat until well
browned, stirring often to separate meat. Remove the sausage from
the skillet. Pour off any fat.
Heat the oil in the skillet. Add the garlic, tomatoes and mushrooms
and cook for 5-7 minutes or until the mushrooms are lightly browned,
stirring occasionally.
Stir in the beans and broth and heat to a boil. Add the basil and cook
for 4 minutes, stirring occasionally.
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