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Crock pot sausage, pepper & cannellini bean soup
by Cindy Hoover
serves: 6
  Crockpot Sausage, Peppers,andCannellini Bean Stew with Parmesan Cheese
Ingredients:
  2   Onions
  1   Green bell pepper
  1   Red bell pepper
  1 Tbsp   Olive Oil
  5   Italian sausage links
  2 cans   Cannellini beans, rinsed
  2 cans   Diced Petite tomatoes
  1 Tsp   Dried Basil
  1 Tsb   Dried Oregano
    Pepper to taste
  1 Tsp   Ground fennel
  4 cups   Chicken broth
    Grated Parmesan Cheese
  2   Bay leaves
Directions:
  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 sauté onions and peppers until they begin to soften. Add to slow cooker.

Remove casing from Italian sausage and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks. Rinse well and add to slow cooker.

rinse beans with cold water, 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. Cook on high about 4 hours or on low all day. Serve hot with freshly grated Parmesan cheese sprinkled on stew.

from Epicurious.com