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1. Spray a large saucepan or a 4-quart Dutch oven with nonstick coating; heat over medium heat. Add pork. Cook and stir 2 to 3 minutes or till pork is lightly browned. Add onion, carrot, garlic, chicken broth, and thyme. Bring to boiling. Reduce heat, cover, and simmer 6 to 8 minutes or till pork and vegetables are just tender.
2. Stir in undrained tomatoes, wine or chicken broth, and beans. Mash beans slightly; add sausage. Bring mixture just to boiling. Sprinkle with fresh parsley before serving.