Cooking Directions

• Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
• Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours.
• Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.

Ingredients

• 0.75 pound sweet Italian pork sausage, casing removed
• 10 cups Swanson® Chicken Broth
• 0.25 teaspoon ground black pepper
• 2 medium carrot, peeled and chopped (about 2/3 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 4 ounces dried pinto beans(about 3/4 cup)
• 4 ounces dried navy beans(about 3/4 cup)
• 4 ounces dried kidney beans (about 3/4 cup)
• 6 sun-dried tomatoes in oil, drained and thinly sliced (about 1/4 cup)
• 1 tablespoon grated Parmesan cheese