1 teaspoon vegetable oil
1 pound boneless, skinless chicken breast, cut in 1-inch cubes
1 pound sweet Italian turkey sausage, casings removed, or ground turkey
1 cup carrot slices
1 cup chopped Spanish onion
2 garlic cloves, minced
2 (16-ounce) cans cannellini beans, drained and rinsed
1/4 cup chopped parsley
1/8 teaspoon dried marjoram
1/8 teaspoon dried sage
1/8 teaspoon ground cloves
Freshly ground pepper
1 bay leaf
2 (12-ounce) cans tomato sauce
1 (16-ounce) can chicken broth
Parmesan, for garnish
In a large skillet, use 1 teaspoon oil to brown chicken cubes on all sides.
Transfer to a shallow 2-quart casserole (sprayed with vegetable oil) and set
In the same skillet, brown sausage or ground turkey. Add to casserole.
Heat oven to 350 degrees.
In the same skillet, use 1 teaspoon oil to cook onion, carrots and garlic until
onion is translucent. Cover skillet and cook for 5 minutes longer. Add to
Add beans, parsley, herbs and spices, tomato sauce and chicken broth to
casserole. Stir to mix. Cover casserole and bake for 1 hour, adding water if
mixture becomes dry.
Uncover and cook an additional 20 minutes, making sure to add water if mixture
Serve in soup bowls with a dusting of Parmesan.
Makes 6 servings