Ingredients
3/4 pound bulk pork sausage1 can (14-1/2 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) chicken broth1 teaspoon dried thyme3/4 to 1 teaspoon dried rosemary, crushed1/4 teaspoon pepper1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
Preparation
In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.
