2 (15.5-ounce) cans cannellini beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1/3 cup fat-free, less-sodium chicken broth
1 1/4 teaspoons dried thyme
1 bay leaf
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add sausage; cook 3 minutes or until browned, stirring occasionally. Add chicken; cook an additional 6 minutes or until chicken is done. Remove from pan; set aside.
Add carrot and next 3 ingredients to pan; sauté 3 minutes. Add mushrooms, and sauté 4 minutes or until tender. Add reserved sausage mixture, cannellini beans, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 25 minutes. Discard bay leaf.