1 cup chopped onion (about 1 medium)
1 (16-ounce) package of sausag of your choice cut into bite sized pieces
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 (16-ounce) can diced tomatoes – drained
1 bay leaf
1/8 teaspoon ground red pepper (optional)
3 (1-ounce) slices white bread
2 tablespoons chopped fresh parsley
Preheat oven to 375 degrees F
Heat a Dutch oven over medium-high heat.
Spray the inside of the Dutch oven with cooking spray.
Add onion and sausage to Dutch oven and sauté for 5 minutes or until browned. Add garlic, and sauté for 2 minutes. Stir in chicken broth, scraping bottom of Dutch oven to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, tomatoes, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.
Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley and serve.