Ingredients
1 package (12 ounces) fully cooked Italian chicken sausage links, halved lengthwise and sliced1 medium onion, chopped1 tablespoon olive oil3 garlic cloves, minced2 cans (15 ounces each) cannellini beans, rinsed and drained2 cans (14-1/2 ounces each) no-salt-added diced tomatoes2 medium zucchini, quartered and sliced1 can (14-1/2 ounces) reduced-sodium chicken broth8 ounces whole fresh mushrooms, quartered1 cup water1/4 cup prepared pesto1/4 cup dry red wine or additional reduced-sodium chicken broth1 tablespoon balsamic vinegar1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano1/2 teaspoon pepperGrated Parmesan cheese
Preparation
In a Dutch oven, cook sausage and onion in oil until sausage is browned. Add garlic; cook 1 minute longer.
Stir in the beans, tomatoes, zucchini, broth, mushrooms, water, pesto, wine, vinegar, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until vegetables are tender. Sprinkle with cheese.
