A great choice for your next dinner party.
|2 t||herbs de provence|
|1||small onion (diced)|
|2||small carrots (diced small)|
|2||ribs celery (sliced)|
|2 t||garlic (minced)|
|1 lb||andouille sausage (cooked and sliced)|
|1 cn||diced tomatoes (15-oz, drained)|
|1 cn||white beans (15-oz, drained and rinsed)|
|1 cn||kidney beans (15-oz, drained and rinsed)|
|1 c||beef broth (or vegetable )|
|salt and pepper (to taste)|
|parmesan cheese (shredded to garnish (optional))|
Preheat oven to 425F. In a large skillet heat 1 tablespoon oil and saute the onions, carrots, celery and garlic over medium heat for five minutes. Add the herbs and sliced sausage; saute two minutes. Add all ingredients to a three-quart casserole dish; stir, cover and bake in the oven for 30 minutes. Remove from oven and add salt and pepper to taste. Garnish with shredded Parmesan cheese if desired.
Complement with crusty bread and a green salad.