1 Tbls. extra virgin olive oil
1 lb. hot Italian sausage or hot Italian turkey sausage
2 whole carrots, diced
4 celery stalks, diced
medium onion, diced
28 oz. can crushed tomatoes
32 oz. beef broth
2 whole bay leaves
1 t. dried oregano
1 t. dried basil
½ t. dried thyme
1 t. salt and ¼ t. black pepper, or to taste
15 oz. can cannellini beans, drained and rinsed
15 oz. red kidney beans, drained and rinsed
3/4 c. dry ditalini pasta, uncooked (see note below)
Add olive oil to a large skillet and add sausage. Cook until browned and no longer pink. Drain grease.
Place sausage in a slow cooker along with carrots, celery, onion, crushed tomatoes, beef broth, and seasonings.
Cook on low for 7-8 hours (or high 3-4 hours). 30 minutes before serving, stir in beans and pasta (see note below).
Discard bay leaves before serving. Add additional salt and pepper, if desired.