Tuscan Bean Soup

Tuscan Bean Soup
Serve with crusty French bread.

Servings: 6
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• 1 tablespoon vegetable oil
• 1 pound smoked turkey kielbasa, cut into 1/4-inch-thick slices
• 1 1/4 cups chopped fennel
• 1 1/4 cups chopped onion
• 1 clove garlic, finely chopped
• 2 - 14 1/2ounce can low sodium chicken broth
• 1 - 14 1/2ounce can no salt added diced tomatoes
• 1/4 teaspoons ground black pepper
• 1/4 teaspoons rubbed sage
• 1 19-ounce can no salt added cannellini beans, liquid reserved

In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through, 5 to 7 minutes. Remove sausage.

Add the fennel and onion to pan; sauté until softened, about 10 minutes. Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper, and sage. Cook 10 minutes.

Add cannellini beans with reserved liquid and reserved sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more.

Per Serving: 263 Calories; 8g Fat (25.8% calories from fat); 2g Saturated Fat; 24g Protein; 25g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 995mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.