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1
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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2
Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until its browned and cooked through, about 4 minutes.
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3
Add the chicken and 1/2 teaspoon of the salt and stir to combine.
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4
Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes more.
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5
Using a slotted spoon, remove the sausage and chicken to a medium bowl and set aside.
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6
Add the zucchini, onion, remaining teaspoon of salt, red pepper flakes, and measured pepper to the pot and stir to combine.
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7
Reduce the heat to medium and cook, scraping up any browned bits that have accumulated on the bottom of the pot, until the onion has softened, about 7 minutes.
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8
Return the sausage, chicken, and any accumulated juices to the pot.
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9
Add the broth and water, stir to combine, and bring to a simmer.
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10
Reduce the heat to low and stir in the beans and measured pesto.
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11
Cook until the beans are just heated through, about 1 minute.
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12
Turn off the heat and stir in the lemon juice.
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13
Taste and season with additional salt and pepper as needed.
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14
Serve immediately, with the extra pesto on the side.
