Directions

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5–7 minutes until browned and cooked through. Remove sausage and set aside, leaving any fat in the pan.
• In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Add garlic and cook another 1–2 minutes until fragrant.
• Add the sausage back into the pot. Pour in crushed tomatoes, white beans, chicken broth, oregano, basil, and chili flakes. Stir everything to combine.
• Bring stew to a boil, then reduce heat to low. Cover and let it simmer for 20–25 minutes, stirring occasionally. The flavors will deepen and the vegetables will become tender.
• Add salt and pepper to taste. If the stew is too thick, add a bit more broth or water. If too thin, simmer uncovered for a few more minutes.
• Ladle into bowls and top with chopped parsley or basil. Add a sprinkle of Parmesan if desired, and serve with warm crusty bread.