Italian Soup with Dumplings

• 1/2 lb. sweet Italian-style turkey sausage, casing removed
• 1 medium onion, sliced
• 2 cloves garlic, minced, divided
• 1 can (28 oz.) no-salt-added peeled tomatoes, undrained, coarsely chopped
• 1 can (15-1/2 oz.) kidney beans, undrained
• 4-1/3 cups water, divided
• 3 tsp. Italian seasoning, divided
• 1/2 cup creamy rice hot cereal, uncooked
• 1/2 cup cholesterol-free egg product
• 1 pkg. (10 oz.) frozen cut green beans, thawed
• 1 medium zucchini, thinly sliced

1. Brown sausage in large heavy saucepan on medium heat, stirring to break up meat; drain.
2. Add onion and 1/2 of the garlic; cook and stir until tender.
3. Add tomatoes, kidney beans, 3 cups of the water and 2 tsp.
4. of the Italian seasoning; cover.
5. Cook on medium heat 20 minutes, stirring occasionally.
6. Meanwhile, bring remaining 1-1/3 cups water to boil in medium saucepan.
7. Gradually add cereal, stirring constantly.
8. Cook on medium heat 1 minute, stirring constantly.
9. Remove from heat; cover.
10. Let stand 4 minutes.
11. Add egg product, remaining garlic and remaining 1 tsp.
12. Italian seasoning; stir until well blended.
13. Add green beans and zucchini to hot soup; stir.
14. Drop 12 rounded tablespoonfuls of cereal mixture into simmering soup; cover.
15. Cook on medium heat 10 to 20 minutes or until dumplings are cooked through.
16. Serve hot.

sweet italian, onion, garlic, salt, kidney beans, water, italian seasoning, rice hot cereal, cholesterolfree egg, green beans, zucchini

Taken from www.kraftrecipes.com/recipes/italian-soup-dumplings-54028.aspx (may not work)