1 tablespoon vegetable oil
1/2 cup onion, chopped
8 ounces reduced-fat, smoked turkey sausage, sliced 1/4-inch thick
1 can (14 1/2 ounces) unsalted, stewed tomatoes, undrained
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 teaspoons minced thyme leaves or 1 teaspoon dried thyme leaves Ground black pepper, to taste

Heat oil in a 3-quart saucepan over medium heat. Add onion and cook until softened. Add sausage and cook for 5 minutes, until sausage is lightly browned. Add tomatoes, 1 can beans, 1 can broth and thyme.

Heat to simmering and simmer for 10 minutes.

Combine remaining beans and broth in a blender or food processor and blend until smooth and creamy.

Stir the purée into soup and bring to a boil; simmer for 5 minutes, then reduce heat and simmer for about 3 minutes. Season with black pepper.

Servings: 8

Submitted by: Canned Food Fan / Mealtime.org