1 T. Olive Oil
1 1/2 lb Italian Sausage Links cut unto 2 in chunks
1 onion diced
2 Medium Carrots cut into 1/2 in chunks
3 cloves of garlic chopped
1/2 cup chicken broth
1 28 oz can Diced Tomatoes
2 15oz cans white beans drained and rinsed
1 cup fresh flat leaf parsley chopped
Salt and Pepper
2 cups coarse bread crumbs from 1-2 day old bread
Heat oven to 375F. Heat 1 T of oil in large pot over medium-high heat. Cook the sausages until browned and transfer to a plate.
Wipe out the pot and heat 1 T of remaining oil over medium high heat. Add the onion and garlic and carrots. Stir until the onion and garlic are translucent and the carrots begin to soften.
Add the chicken broth, and cook for 1 minute. Add the tomatoes with their juices and bring to a boil. Stir in beans, parsley, and 1/4 tsp of salt and pepper. Transfer to a casserole dish.
In a bowl combine the bread crumbs and remaining oil and sprinkle over bean mixture. Bake until golden brown about 25-30 minutes.