Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1.5 lbs (680g) good-quality pork sausages, such as Cumberland or Lincolnshire (approximately 8-10 sausages)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste (15 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 (15 oz) can cannellini beans, rinsed and drained (425g)
  • 1 (15 oz) can kidney beans, rinsed and drained (425g)
  • 1 cup chicken broth (240 ml)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh Parsley Chopped (optional)
  • Crusty Bread (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Brown the sausages on all sides. Remove from skillet and set aside.
  2. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and tomato paste; cook for 1 minute more.
  3. Transfer the sautéed vegetables to the slow cooker. Add the diced tomatoes, cannellini beans, kidney beans, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
  4. Cut the browned sausages into 1-inch pieces. Add the sausage pieces to the slow cooker.
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the vegetables are tender and the sauce has thickened slightly.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Remove bay leaf before serving. Serve hot, garnished with fresh parsley and crusty bread, if desired.