Crockpot Sausage, Peppers, and Cannellini Bean Stew with Parmesan

Ingredients

• 2 medium onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 T olive oil, plus more for browning sausage if needed
• 5 links hot Italian sausage
• 2 cans Cannellini beans, rinsed in cold water until no more foam appears
• 2 cans petite dice tomatoes
• 1 tsp. dried basil
• 1 tsp. dried Greek Oregano
• 1 tsp. ground fennel
• 4 cups homemade chicken stock
• Freshly grated parmesan cheese for serving

Directions

1. Cut the onions, red bell pepper, and green bell pepper into roughly 1/2 inch pieces. Warm the olive oil in a large skillet, then cook the onions and peppers until they start to soften. Transfer them to the slow cooker.
2. Remove the Italian sausage from its casings and put it in the same skillet, using a little more olive oil if the pan needs it. Cook the sausage until nicely browned, crumbling it with a turner as it cooks, then spoon it into the slow cooker.
3. Set a colander in the sink, pour in the beans, and rinse them under cold water until the foaming stops. Add the beans to the slow cooker.
4. Add the tomatoes and their juice, dried basil, dried oregano, ground fennel, black pepper, and bay leaves to the slow cooker. Pour in the homemade chicken stock and stir everything together.
5. Cook on high for about 4 hours, or cook on low for all day.
6. Ladle the stew into bowls while hot, and top each serving with freshly grated parmesan cheese.