Italian Sausage and Cannelloni Bean Cassoulet

Italian Sausage and Cannelloni Bean Cassoulet

• 2 14 oz cans Cannelloni Beans, rinsed & drained
• 2 medium onions, chopped
• 8 cloves garlic, minced
• 1 1/2 lbs Italian sweet sausage, casings removed and crumbled
• 1 c each low sodium chicken broth & beef broth (you can use all beef or chicken or use vegetable broth or water)
• 1 t dried sage
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1/4 c chopped fresh parsley
• 2 c canned chopped tomatoes, drained
• Freshly grated Parmesan
• Freshly made creamy polenta

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 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.

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