Tuscan Bean and Sausage Soup

1 1/2 cups dried cannellini or navy beans
4 cups chicken broth (preferably homemade)
1 can (6 ounces) tomato paste
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary
2 teaspoons dried oregano
2 teaspoons dried thyme
2 tablespoons olive oil
2 cups chopped celery
2 cups chopped leeks, white part only
1 large yellow onion, chopped
1 1/2 pounds Italian sausage, (about 3 sausages, cut into pieces)
2 large tomatoes, seeded and chopped
4 tablespoons minced fresh basil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Cull through and rinse the beans well, place in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 45 minutes. Drain beans and return to the pot. Add the chicken broth, tomato paste, garlic, rosemary, oregano and thyme. Cook 30 minutes over medium-high heat.

Heat a large non-stick sauté pan, add the olive oil and sauté chopped celery, leeks, onion and sausage for 20 minutes. Add to the beans along with the chopped tomatoes, basil, salt and pepper, and cook over medium-low heat until hot.

Serves 6.