1 tablespoon "More Than Gourmet" Glace De Poulet Gold (Roasted Chicken Stock)
2 cans organic white beans (I used Great Northern)
2 tablespoons fresh parsley, finely chopped
1/2 cup water, or as needed
juice of 1/2 a lemon
How to make it
Heat oil in dutch oven and add sausages, brown on all sides. Add onions, garlic and tomatoes and saute until soft. Add concentrated chicken stock and allow to dissolve. Add water, beans, parsley and lemon juice. Bring to a boil then simmer for at least one hour (uncovered if you want it to get thicker).