2 links Italian sausage, remove casing
1 med. onion, chopped
1 c. carrots, sliced
1 c. celery, sliced
2 medium potatoes, diced
3 cans chicken broth
1 can white kidney beans
1 tbsp. olive oil
Romano cheese

In large pot, heat oil. Add sausage, breaking up with a fork. Cook until no longer pink. Remove sausage to a bowl. Add carrots and celery; cook until almost tender. Add onions and cook for a minute or so more. Add the sausage and the chicken broth, then the potatoes and cook until vegetables are tender. Then add beans and cook for another 10 minutes. Serve with crusty bread and sprinkle Romano cheese on top of soup. 6-8 servings.