Jersey Shore Sausage & Pepper Soup - cooking recipe

Ingredients

1 teaspoon olive oil
1/2 lb sweet Italian sausage, casing removed
1 small onion, diced
1 garlic clove, crushed
1 red bell pepper, medium diced
1 green bell pepper, medium diced
1/4 cup dry red wine
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes in tomato puree (If you can find the Italian-style diced tomatoes, even better)
1 (15 ounce) can cannellini beans, drained and rinsed (a can of great northern beans will do, if you can't find cannellini)
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1 pinch crushed red pepper flakes (or to taste)

Preparation

In a large heavy saucepan, over medium-high heat, heat the olive oil and brown the sausage. Use a slotted spoon to remove the sausage from pan.
Pour off any excess oil, leaving about 1 to 2 teaspoons in the pan. Stir in the onions, peppers, and garlic. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
Add red wine and cook until the wine is almost all evaporated. Add the remaining ingredients, including the cooked sausage. Bring to a boil, reduce the heat to a simmer and cook for 15 minutes.