So, this recipe is kind of a combination of two or three recipes. I think it turned out pretty well. I bet it’ll taste even better tomorrow. I tried to simplify the recipe a little bit from what I did. I used a combination of chicken stock and the low-sodium chicken broth, and I only used six cups total. Why, you ask? Well, a while back, I prepared a bunch of cannellini and garbanzo beans and froze them. If you make them yourself, you can use the liquid, but the liquid inside the cans is not so good. Also, I don’t have any cans of beans in the pantry right now, so I don’t actually know how many ounces a normal can is- somewhere between fourteen and sixteen. So I used six cups of broth/stock and probably one cup of bean cooking liquid. Tasty, huh? I also used one 28-ounce can of whole tomatoes (one of my precious Muir Glen Fire-Roasteds) plus another part of a can I had in the freezer. I think just using normal chopped tomatoes would be easier. And prettier. The only problem with the Fire-Roasteds is that there are bits that are, well, black. Doesn’t affect the taste in a way that’s not positive, but still, not terribly attractive.
If you want to make it vegetarian, leave out the sausage and use vegetable stock. You could also use just one kind of bean. I felt like mixing it up. I’m a crazy woman.