There’s a little bit of chopping to do, which to me is therapeutic, but I think once you make it you’ll agree it’s worth it.

Here are the ingredients you’ll need:

• 2 cans of cannellini beans (you can also use 1 1/2 to 2 cups of dried, you’ll need to soak them in water overnight and cook them longer)
• 4 to 5 sweet Italian sausages (I used sweet turkey Italian sausages)
• 1 tablespoon of olive oil
• 3 celery ribs, chopped
• 2 large onions, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, thinly sliced
• 8 cups low-sodium chicken stock
• 3 tablespoons of flat-leaf parsley, chopped
• 3 tablespoons of fresh sage, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Here’s how to put it all together:

• Put the olive oil in a dutch oven and brown the sausages, cooking until done about 15 minutes
• Remove the sausages and put on a plate to cool. Once cool, slice them into 1/4-inch slices
• To the pan, add the celery, onion, bell pepper, and garlic. Place the lid on and cook, stirring occasionally, until they are tender, about 10 to 15 minutes.
• Add the beans, chicken stock, and the sage and parsley. Bring to a boil, reduce the heat and simmer for 20 to 30 minutes if using canned beans. Soaked dried beans need to be cooked for about an hour.
• Add the sausages back to the pot, along with salt and pepper, and continue to cook for another 15 minutes.
• If you want, you can mash 1/3 of the beans to help thicken the stock a little.

I served mine with a salad and warm bread. I also had enough to have leftovers reheated, which tasted just as great. Enjoy!