Cannellini Beans & Italian Sausage

READY IN: 8hrs 45mins
SERVES: 8-10




  • In a large bowl, pour beans, add water to a level of 3 inches above beans and soak for 6 hours or overnight.
  • Drain.
  • Place beans in a soup kettle or Dutch oven; add 7 cups of water, 5 sage leaves and tomato. Bring to a boil; reduce heat and simmer uncovered for 1-1/2 to 2 hours or until beans are almost tender.
  • Drain and reserve beans; discard liquid, sage and tomato.
  • In a large saucepan, heat oil over medium heat.
  • Add garlic, remaining sage, onions, carrots, celery, red pepper flakes and sauté until tender. Add beans, crushed tomatoes, stock, salt and pepper.
  • Cover, reduce heat to low, continue to cook for 15-20 minutes.
  • Meanwhile in a large skillet, prepare sausages according to package directions.
  • Drain.
  • Cut sausage links into thirds.
  • Just before serving, gently stir mascarpone cheese into beans. Spoon prepared beans into individual bowls and top with sausage pieces.
  • Garnish with additional fresh sage. Serve.
  • *1/3 cup cream cheese, cubed, may be substituted for mascarpone cheese.