This recipe for Tuscany Rice and Bean Soup was a winner in the "Rice to the Rescue!" recipe contest sponsored by the USA Rice Federation.

Tuscany Rice and Bean Soup

8 ounces Italian sausage

(3) 16-ounce cans low-sodium chicken broth

28-ounce can diced tomatoes

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon dried oregano

1 cup uncooked rice

15.5-ounce can Great Northern beans, undrained

Brown sausage in 3- to 4-quart saucepan over medium-high heat, about 6 minutes. Drain fat. Stir in broth, tomatoes, salt, pepper and oregano; bring to a boil. Stir in rice and beans. Cover and simmer 15 to 20 minutes, or until rice is cooked.

Makes 6 servings.

Nutrition information per serving: 360 calories; 12 g fat; 30 mg cholesterol; 963 mg sodium; 48 g carbohydrate; 7 g fiber; 16 g protein.

Recipe from: USA Rice Federation