Cannellini Comfort Soup

Light and Tasty Magazine

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 lb  fully cooked smoked  reduced-fat sausage, cut into bite sized pieces
• 1  tablespoon olive oil
• 1⁄2 cup  chopped green pepper
• 1⁄3 cup  chopped onion
• 2  garlic cloves, minced
• 1⁄3 cup white wine or 1⁄3 cup chicken broth
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon pepper
• 1 (19 ounce) can kidney beans, rinsed and drained
• 3  cups  coleslaw mix

Directions

1. In large pan, cook sausage in oil for 2 minutes.
2. Add green pepper, onion and garlic.
3. Cook and stir 2-3 minutes longer or until vegetables are tender.
4. Stir in the 1/3 c wine or broth.
5. Cook 3 minutes longer.
6. Stir in broth, italian seasoning and pepper.
7. Bring to a boil.
8. Reduce heat, cover and simmer 15 minutes.
9. Stir in beans and coleslaw mix.
10. Return to boil.
11. Reduce heat.
12. Cover and simmer until beans are heated through and cabbage is tender.
13. Cover and simmer until.