Ingredients
2 tsp vegetable oil, divided use
1 pound boneless, skinless chicken breast, cut in 1-inch cubes (we usually use thighs)
1 pound sweet Italian sausage, casings removed
1 cup chopped yellow onion
1 cup carrot slices
2 garlic cloves, minced
2 cans (16 ounces) cannelini beans, drained and rinsed
1/4 cup chopped parsley
1/8 tsp dried marjoram
1/8 tsp dried sage
1/8 tsp ground cloves
Freshly ground pepper
1 bay leaf
2 cans (12 ounces each) tomato sauce
1 can (16 ounces) chicken broth
Grated Parmesan cheese, for garnish
Water, as needed
Note: You may want to add fresh rosemary, thyme, and sage, if available.
Also, we top the mixture with freshly made croutons during the last 20 minutes of baking.
Directions
Heat 1 tsp oil in a large skillet over medium-high heat. Brown chicken cubes on all sides. Transfer chicken to a shallow 2-quart casserole sprayed with vegetable oil and set aside.
In the same skillet, brown sausage and add to casserole.
Heat oven to 350 degrees. In the same skillet, use 1 tsp oil to cook onion, carrots and garlic until onion is translucent. Cover skillet and cook 5 minutes longer. Add to casserole.
Add beans, parsley, herbs and spices, tomato sauce and chicken broth to casserole. Stir. Cover casserole and bake for 1 hour, adding water if mixture becomes dry. Uncover and cook an additional 20 minutes, adding water if mixture becomes dry.
Serve in soup bowls with a dusting of Parmesan.
Makes 6 servings.
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