Instructions

• Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook for 8 minutes. Transfer sausage to a plate and slice when cool.
• Add panko and ¼ teaspoon of salt to pot and cook for 2 minutes, stirring constantly until golden. Transfer to a bowl.
• Wipe pot, then heat 2 tbsp of olive oil over medium heat. Add onion, carrot, and garlic. Cook for 5 minutes.
• Increase heat to medium-high. Add ground pork and season with salt and pepper. Cook for 6 to 8 minutes, breaking up pork with a wooden spoon.
• Add tomato paste, coat pork, and cook for 2 minutes. Stir in water, tomatoes, and thyme (or rosemary), scraping up browned bits from the base of the pot. Then bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring often until sauce thickens slightly.
• Add beans and sliced sausage to pot. Cook over medium heat for 2 minutes, stirring occasionally until warmed through. Discard thyme sprigs (or rosemary).
• Serve topped with panko and thyme leaves or rosemary springs.