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scapardine
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In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the sliced sausage and cook until browned, about 5-7 minutes.
Remove the sausage from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic.
Sauté until the onion becomes translucent, about 3-4 minutes.
Return the sausage to the pot.
Add the white beans, chicken broth, dried thyme, and dried parsley.
Season with salt and pepper to taste.
Stir well to combine.
Bring the mixture to a boil.
Reduce the heat and let it simmer for about 20-25 minutes, or until the flavors meld together and the broth slightly thickens.
Serve the dish over cooked white rice.
Garnish with fresh chopped parsley.