Three Bean Chicken Andouille Soup

• 1 Tablespoon Olive Oil
• 1 Medium Onion, Chopped
• 1 clove Garlic, Chopped
• 2 Carrots, Peeled And Chopped
• 2 stalks Celery, Chopped
• 2 Tablespoons Fresh Oregano, Chopped
• 1 Bay Leaf
• 1/4 teaspoons Black Pepper
• 1 package Andouille Sausage (6 Links), Sliced
• 1 cup Water
• 1 cup White Wine
• 1- 1/2 quart Low Sodium Chicken Stock
• 1 whole Small Rotisserie Chicken, Skin Removed And Meat Shredded Off The Bone
• 15 ounces, weight Can Organic White Beans, Rinsed And Drained
• 15 ounces, weight Can Organic Kidney Beans, Rinsed And Drained
• 15 ounces, weight Can Organic Garbanzo Beans, Rinsed And Drained
• 2 Tablespoons Fresh Parsley, Chopped
• 1/2 teaspoons Salt, Or To Taste

1. In a large Dutch oven heat olive oil over medium high heat.
2. Add onion, garlic, carrots, celery, oregano, bay leaf and pepper to pan and cook for 5 minutes, stirring constantly.
3. Add sausage and saute for 2 minutes.
4. Stir in water, wine and stock, scraping pan to loosen browned bits.
5. Bring to a boil.
6. Add chicken, beans, parsley and salt.
7. Turn heat to low and simmer for an hour.

olive oil, onion, clove garlic, carrots, stalks celery, fresh oregano, bay leaf, black pepper, sausage, water, white wine, chicken, rotisserie chicken, white beans, kidney beans, garbanzo beans, fresh parsley, salt

Taken from tastykitchen.com/recipes/main-courses/three-bean-chicken-andouille-soup/ (may not work)