As a side note, I used cranberry beans that needed to be rotated through my food storage. They added a pretty color and sweetness. I also added cubed potatoes because they go so well with sausage.
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 T olive oil, plus more for browning sausage if needed
5 links hot Italian sausage
2 (15.5 oz.) cans Cannellini beans, rinsed in cold water until no more foam appears
2(14.5) cans petite diced tomatoes
1 tsp. dried basil
1 tsp. dried Greek Oregano
1 tsp. ground fennel
ground pepper to taste
2-3 bay leaves
4 cups homemade chicken stock (or use 2 cans chicken broth and add a little water to make 4 cups)
freshly grated parmesan cheese for serving
1. Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker.
2. Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker.
3. Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine.
4. Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew.