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Cannellini Soup


  • 1/2 lb. reduced-fat fully cooked smoked sausage, cut into bite-size pieces
  • 1 Tbsp. olive oil
  • 1/2 cup chopped green pepper
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  • 1/3 cup chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup white wine or chicken broth
  • 1 can (14 1/2 ounces) reduced- sodium chicken broth
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. pepper
  • 1 can (19 ounces) cannellini or white kidney beans rinsed and drained
  • 3 cups coleslaw mix


In a large saucepan, cook sausage in oil for 2 minutes. Add the green pepper, onion and garlic. Cook and stir 2-3 minutes longer or until vegetables are tender. Stir in the 1/3 cup of wine or broth; cook about 3 minutes longer. Stir in the broth, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and coleslaw mix. Return to boil. Reduce heat; cover and simmer until beans are heated through and cabbage is tender.


Source: A friend, Susan

By Raymonde from North Bay, Ontario


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