Recipe By : Chef David Pantone's "Soups, Stews & Other Hearty Foods"
Servings: 6

1 teaspoon olive oil
1/2 pound sweet Italian sausage -- casings removed
1 small onion -- diced
1 medium red bell pepper -- diced
1 medium green bell pepper -- diced
1 clove garlic -- minced
Kosher salt and fresh ground pepper
1/4 cup dry red wine
1 can chicken broth (14.5 oz.)
1 can diced tomatoes (14.5 oz.) with juice
1 can white beans (cannellini or great northern) -- rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
Pinch crushed red pepper, or to tastem

In a large heavy saucepan over medium-high heat, heat the oil ansd brown the sausage. Use a slotted spoon to remove sausage and set aside on a plate.

Pour off excess oil. Add onions, peppers and garlic; sprinkle with a little salt and pepper to bring out the flavor, and cook until vegetables are just softened, about 5 minutes. Add wine and cooko until wine is almost evaporated. Ad remaining ingredients and the reserved sausage. Bring to a boil, reduce heat to a simmer and cook about 15 minutes. Adjust seasoning if needed, and serve.

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