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"It seems as though I start every recipe with onions, celery and carrots. Next I throw in my other two favorites, beans and sausage. Everyone has to have a go-to dish, and this is one of mine. Make lots, because leftovers are as good, if not better than, the first time around.   Here&amp;#039;s my recipe for a quick, hearty weeknight meal:   To start, I chopped up everything I&amp;#039;d need: 2 stalks celery, 1/2 onion, 2 carrots, 1 garlic clove and 1 long link linguica sausage, which is a mild smoked sausage, kind of like smoked kielbasa. I threw all of this, except the garlic, in a deep skillet with a little bit of oil. Once the vegetables were softening, I added the garlic.   I had cooked some white beans, so I added a couple of cups to the skillet along with 2 cups chicken stock, salt, pepper and a bay leaf.   I simmered this until my husband got home, almost an hour. It&amp;#039;s not necessary to cook it for so long, but the longer you cook it, the creamier it gets as the beans release their starch. After 20 minutes of simmering you&amp;#039;d have a good soup; after an hour you have something a little more cassoulet-like.  More beans for dinner:  Italian Pasta and Bean Soup White Bean and Sausage Soup Swedish Bean and Bacon Soup \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48439/white-bean-sausage-soup-1258/>