Cannellini comfort soup

Ingredients

• 1/2 lb. reduced-fat fully cooked smoked sausage, cut into bite sized pieces.
• 1 tbsp olive oil
• 1/2 cup chopped green pepper
• 1/3 cup chopped onion
• 2 garlic cloves, minced
• 1/3 cup white wine or chicken broth
• 1 can (14.5 oz.) chicken broth
• 1/2 tsp Italian seasoning
• 1/4 tsp pepper
• 1 can (10 oz.) cannellini or white kidney beans, rinsed and drained
• 3 cups coleslaw mix
  

Instructions

• In a large saucepan, cook sausage in oil for 2 minutes.  Add the green pepper, onion and garlic.  Cook and stir 2 to 3 minutes longer or until vegetables are tender.  Stir in the 1/3 cup 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 a boil.  Reduce heat' cover and simmer until beans are heated through and cabbage is tender.

Yield : 4 servings

Kris Allen recommends:
  Merritt Winery Gewurztraminer from Forestville, New York, for our Cannellini Comfort Soup recipe.
 
  This Gewurztraminer has floral aroma and tastes of peaches, apricots with a little spice on the finish.  This wine also goes with Thai, Indian and Indonesian cuisine.
 
  The Gewurztraminer will pair perfectly with the cooked smoked sausage without overpowering the rest of the veggies.

  Take the time to know good wine.  Cheers!