1/2 c. chopped onion
2 cloves garlic, chopped
2 tbsp. olive or canola oil
6 oz. sun-dried tomato and chicken sausage (like from Al Fresco), sliced
1 (15 oz. can) small white beans
1 (15.5 oz can) black beans
1/4 c. finely chopped red bell peppers
1 tsp. dried oregano.
2 (14.5 oz. cans) chicken broth
2 c. escarole, trimmed, chopped

In pot over medium-high heat in oil, cook onions and garlic for 2 minutes. Add sausage. Cook 2 minutes more. Stir in remaining ingredients. Put heat on high, bring to boil, reduce heat to medium, simmer for 5 minutes.

What a warming, hearty soup this is.

Submitted by: Sherry Monfils