Ingredients

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

Instructions

1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
2. Stir the sausage, stock, black pepper, carrots, celery and beans in a 5-quart slow cooker.
3. Cover and cook on LOW for 7 to 8 hours.*
4. Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.
5. *Or on HIGH for 4 to 5 hours.