Add the olive oil to a large stockpot over medium-high heat. Once the oil is hot and begins to shimmer, add the ground sausage. Sauté while breaking apart until cooked throughout and no longer pink, about 8 to 10 minutes. Remove with a slotted spoon, leaving the leftover cooking fat.
2 tablespoons olive oil, 1 pound ground Italian sausage
Add the onion, celery, carrots, and bell pepper and cook until softened, 7 to 8 minutes. Add the minced garlic, salt, pepper and red pepper flakes. Cook for an additional 3 to 4 minutes.
1 yellow onion, diced, 3 stalks celery, diced, 3 medium carrots, diced, 1 green bell pepper, seeds removed, diced, 3 cloves garlic, minced, 2 teaspoons kosher salt, ½ teaspoon ground black pepper, ½ teaspoon red pepper flakes
Return the cooked sausage to the pot, as well as the crushed tomatoes and chicken stock. Bring to a gentle simmer and let cook for 20 to 30 minutes until the flavors have melded together. Adjust the seasoning with more salt and pepper, if desired.
1 can (28 ounces) crushed tomatoes, 4 cup chicken stock
Add the beans and dried pasta and cook until the pasta is just tender, 8 to 12 minutes depending on the type.
1 can (15 ounces) white beans, drained and rinsed, 1 ½ cups dry pasta (rotini, elbow or other small shapes)
Remove from the heat and stir in the basil and Parmesan cheese just before serving.
¼ cup fresh basil, chopped, ¾ cup grated Parmesan cheese