Italian White Beans and Sausage Stew

1 pound turkey Italian hot sausage, casings removed and crumbled 1/2-1 teaspoon fresh-ground black pepper2 medium carrots, peeled, trimmed and sliced2 small celery ribs, sliced1 medium onion, peeled and chopped4 cloves garlic, peeled and minced4 fresh plum tomatoes, washed, ends trimmed and coarsely chopped2 tablespoons chopped sage leaves (or 2 teaspoons dried sage)2 small or 1 medium bay leaf2 cans (19 ounces each) cannellini (white kidney) beans or great northern beans (do not drain)2 tablespoons fresh chopped parsley (optional) for garnishPlace a nonstick skillet over medium-high heat and in it cook sausage, while breaking up with the edge of a plastic spatula or spoon.When sausage loses it's pink color and is lightly browned, 7 to 10 minutes, add pepper, chopped onions, carrots and celery. Cook, stirring occasionally, for 5 minutes. Add and stir in garlic; cook for 30 seconds. Add and stir together tomatoes, sage, bay leaves and beans with their canned liquid.Lower heat, and continue cooking at just below a simmer for 30 minutes. Taste and adjust seasoning with pepper. Remove bay leaves and serve hot, garnished with optional parsley. Serves four.Nutrition values per serving: 404 calories(20.4 percent from fat), 9.1 g fat (2.8 g saturated fat), 50.4 g carbohydrate, 12.9 g fiber, 36.3 g protein, 80 mg cholesterol, 1,537 mg sodium.SaltSense: Fifty-three percent of the total sodium comes from the beans and 44 percent comes from the sausage. Rinsing and draining the beans and substituting 2 cups no-salt-added chicken broth for the canned bean liquid reduces sodium per serving to a fairly acceptable 857 milligrams.