For the skillet

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2 tablespoons olive oil

12 ounces Italian-style chicken sausage,

¼-inch slice 1 shallot, minced

4 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon kosher salt, additional to taste

½ teaspoon ground black pepper, additional to taste

1 ½ cups low-sodium chicken broth or low-sodium vegetable broth

¼ cup roughly chopped parsley leaves, additional for garnish

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For the pesto Marinated Beans

Two 15-ounce cans cannellini, navy, or great northern beans, drained and rinsed

½ cup pesto

Juice of 1 lemon

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1. Heat the oil in a large, deep skillet over medium heat. When the oil is shimmering, add the chicken sausage in a single layer. Cook to lightly brown, 2 to 3 minutes per side, then remove and set aside, leaving the oil behind.

2. Add the shallot and garlic to the skillet. Cook, stirring often, until fragrant, 1 to 2 minutes. Season with the basil, oregano, salt, and black pepper and continue cooking for another minute. Pour in the broth and bring it to a simmer. Stir in the pesto beans. Simmer for 10 minutes to allow the flavors to combine, then stir in the chicken sausage and parsley. Season to taste.

3. Meanwhile, prepare the marinated beans: Add the beans, pesto, and lemon juice to a large bowl and toss to combine.

4. Divide among 4 bowls and top with additional parsley.