5 links hot Italian sausage
2 tsp. olive oil
2 cans (14.5 oz.) petite dice tomatoes with juice
2 cans (15 oz.) cannellini beans, drained
2 Tablespoons of minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground fennel
1 1/4 cup chicken stock
freshly-grated Parmesan cheese, for serving (optional)
Heat the oil in a large skillet and add sausages. Cook the sausages, turning often, for 10 minutes or until sausage is nicely browned on all sides. Set aside sausage to a cutting board to let it cool.
Rinse the cannellini beans in a colander placed in the sink. Rinse well with cold water (until no more foam appears.) Let beans drain well. As soon as the sausage is cool enough to handle, slice it into round pieces about 1 inch thick.
Put sliced sausage, drained beans, tomatoes with juice, garlic, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and stir gently. Let cook for about 2 1/2 hours on high or 5 hours on low.
Serve hot, with some Parmesan cheese sprinkled on top, slices of crusty bread and salad.