| | Directions |
- Heat a large dutch oven over medium heat.
- Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes.
- Add the onions, carrots, celery, and parsley.
- Cook, stirring occasionally, for 5 minutes.
- Add the remaining garlic and cook for 30 seconds.
- Add the tomatoes, sage, beans and broth, and continue cooking for 30 minutes.
- If you are able to get your hands on a Parmesan rind, throw it in while it is simmering.
- Adjust the seasoning as desired with salt and pepper.
- Serve over polenta.
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Servings: 6
|  | | Ingredients | | - | | 28 ounces can Cannellini Beans - rinsed and drained |
| - | | 2 medium onions - chopped |
| - | | 8 cloves garlic - minced |
| - | | 1 1/2 pounds Italian sweet sausage, casings removed and crumbled |
| - | | 1 cup each low sodium chicken broth and beef broth |
| - | | 1 teaspoon dried sage |
| - | | 2 carrots - peeled and chopped |
| - | | 2 celery ribs - chopped |
| - | | 1/4 cup fresh parsley - chopped |
| - | | 2 cups canned chopped tomatoes, drained |
| - | | Freshly grated Parmesan cheese |
| - | | Freshly made creamy polenta |
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