Ingredients:
* 3 tbs. olive oil
* 3 tbs. butter
* 1/2 tsp. pepper
* 1/2 tsp. salt
* 1 small onion diced
* 3 garlic cloves minced
* 1 16 oz. pkg. frozen peas and carrots
* 1 pkg. turkey sausage links, thinly sliced
* 4 15-oz. cans navy beans
* 3 14-oz. cans chicken broth
* 1 large zucchini diced
* 6 chicken tenderloins
* 1 tsp cornstarch
* 1 tbsp. dried Italian seasoning
Method
In 8 Quart Pot, Heat olive oil and butter; brown sausage over medium heat. Add onion and garlic to sausage and cook until onion is translucent. Dice chicken and add; saute until outside is browned. Add chicken broth, scraping bottom of pot and stirring. Add bag of frozen peas and carrots. Blend 1 can of beans including juice until smooth and pour into pot. Rinse the 3 cans of beans in a colander and add to pot. Add diced zuccinni. Add pepper, salt, and Italian seasoning. Mix cornstarch and a small amount of water; add to pot. Bring to boil, then turn down to a simmer and cover for 20 minutes. Garnish bowls with small amount of grated parmesian-reggiano cheese and small sprig of Italian parsley, if desired.
