1 TABLESPOON OLIVE OIL
2 CANS CANNELLINI OR WHITE BEANS, DRAINED AND RINSED (15 OUNCE)
1/2 POUND SWEET ITALIAN LOOSE SAUSAGE
1 TABLESPOON GREAT FLAVORS® CHICKEN CONCENTRATE OR GREAT FLAVORS® VEGETABLE CONCENTRATE ADDED TO 1/4 CUP WARM WATER
1 TABLESPOON BALSAMIC VINEGAR
3 CLOVES GARLIC, MINCED
1 TABLESPOON FRESH BASIL, MINCED
1/4 TEASPOON DRY OREGANO
1 CUP ROASTED RED PEPPERS, DICED
1 PINCH OF HOT RED PEPPER FLAKES — optional
SALT AND PEPPER TO TASTE
Over medium-high heat, add 1 tablespoon oil in a large deep skillet. Add the Italian sausage and cook until browned. Drain any excess fat; add the onions and garlic. Cook until onions are soft, about 2 minutes. Pour stock in skillet and deglaze*. Add remaining ingredients; reduce heat to low and simmer for 10 minutes, while stirring occasionally. Salt and Pepper to taste.
To make this a vegan dish, omit the Italian sausage and use Vegetable Concentrate instead of Chicken Concentrate.