Italian Sausage and Bean Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	cup	small white beans
2	cups	water
2	tablespoons	unsalted butter
1	small	onion -- diced
2	stalks	celery -- diced
2	small	carrots -- diced
1	clove	garlic -- minced
1	pound	Italian sausage -- sliced
1	whole	bay leaf
32	ounces	low sodium chicken broth
1	teaspoon	homemade Italian seasoning -- see recipe
14 1/2	ounces	no salt added diced tomatoes -- drained

Put beans and water is saucepan and heat to boiling. Boil for 2 minutes.

Remove from heat and let stand covered for an hour.

Cook sausage in skillet until browned. Remove and drain fat.

Add butter to skillet and cook onion, celery, and carrots until onion softens. Add garlic and cook for 30 seconds.

In large saucepan or stockpot add beans and their liquid, onion mixture, broth, Italian seasoning, and bay leaf. Bring to boil.

Reduce heat and cover and cook for about 2 1/2 hours or until beans are tender.

Add sausage and tomatoes and cook for 20 minutes.

Makes 6 servings.

Per Serving: 481 Calories; 28g Fat (51.9% calories from fat); 26g Protein; 32g Carbohydrate; 11g Dietary Fiber; 68mg Cholesterol; 924mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 1/2 Fat.