1 c. sm. white beans, rinsed, drained
2 c. water
2 tbsp. butter
1 med. onion, finely chopped
3 leeks, sliced (use part of green tops)
2 stalks celery, thinly sliced
1/2 c. chopped parsley
1 lg. can (49 1/2 oz.) chicken broth
2 med. potatoes, diced (we use more potatoes)
1/4 tsp. dried thyme leaves
1 lb. Polish sausage or smoked bratwurst, sliced about 1/4" thick

1. Bring beans and water to boiling in a medium saucepan. Boil briskly for 2 minutes then remove from heat. Let stand, covered for 1 hour.

2. In a 5 to 6 quart kettle or Dutch oven, melt butter over medium heat. Cook onion, leeks, celery and carrots, stirring until onion is soft. Mix in parsley, broth, beans and their liquid, potatoes and thyme.

3. Bring to boiling. Cover, reduce heat and simmer until beans are tender, about 2 1/2 hours.

4. Add sausage slices. Cover and simmer 20 minutes.

5. Taste and add salt if needed.