Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              Small  onion -- chopped
  3             Ounces  kielbasa sausage or other -- fully cooked
                        smoked
                        sausage,
                        thinly sliced into rounds
  1           Teaspoon  dried thyme
     2/3           Cup  dry white wine
  2               Cups  canned low-salt chicken broth
  1                Can  cannellini (white kidney beans) or Great -- (15
  1              ounce  )
                        Northern
                        beans -- drained
  1 1/2           Cups  diced leftover cooked goose or other dark
                        poultry meat
  2        Tablespoons  chopped fresh parsley

Preparation:

Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve. Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup. 2 Servings; Can be doubled.

Nutritional Information:

155 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 16mg Sodium