Cannellini Comfort Soup

Cannellini Comfort 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
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup white wine or chicken broth
1 can (14.5 oz) reduced sodium chicken broth
1/2 tsp Italian seasoning
1/4 tsp pepper
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
3 cups coleslaw mix

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

Cannellini Comfort Soup with Garlic Bread

Thank you 2006 Taste of Home's Light & Tasty Cookbook for this wonderful recipe! Delicious!