- In a large soup pot, over medium-high heat, melt the butter.
- Add the ground chicken and sausage and cook until lightly browned, about 15 minutes.
- Add the garlic and mushrooms and sauté about 10 minutes. Once the meat is cooked through and the mushrooms have softened, add the Marsala wine and cook for 3-5 minutes, or until most of the liquid has evaporated from the pot.
- Add the beans, stock, salt, and pepper and allow to simmer for 15 minutes. Stir in the balsamic vinegar, top with chopped parsley, and serve.