Tuscan Bean, Sausage and Escarole Soup

1 15.5 oz. can cannelini beans, drained and rinsed well
7 cups chicken broth
2 good size bunches escarole
2 medium onions,chopped
2 carrots, chopped
2 fresh tomatoes, chopped
2 cherry peppers, chopped
2 red bell peppers, chopped
1 14.5 oz. can of diced tomatoes, undrained
1 tablespoon dried sage
1 tablespoon granulated garlic
3 large bay leaves
salt and pepper , to taste
1 pound Sicilian sausage, casing removed and in bit size pieces
Extra-virgin olive oil, for garnish
Grated Parmesan for topping, for garnish

In a large Dutch oven place a few tablespoons of olive oil. sautee the peppers, carrots and onion. sautee until vegetables are soft. Add sausage and brown(push vegetables to the sides), add broth, tomatoes and seasonings. Bring to a boil. Boil for 15 minutes and drop to simmer for 4-6 hours. Serve with small pasta cooked al dente in each dish. Garnish with olive oil and cheese.