Hearty Tuscan Bean Stew with Sausage and Cabbage | America's Test Kitchen

Ingredients

• Table salt
• 1 pound dried cannellini beans (about 2 cups), rinsed and picked over
• 1 tablespoon extra virgin olive oil , plus extra for drizzling
• 1 1/2 pounds sweet Italian sausage , casings removed
• 1 large onion , chopped medium (about 1 1/2 cups)
• 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
• 2 medium carrots , peeled and cut into 1/2-inch pieces (about 1 cup)
• 8 medium garlic cloves , peeled and crushed
• 4 cups low-sodium chicken broth
• 3 cups water
• 2 bay leaves
• 1/2 medium head savoy cabbage , cut into 1-inch pieces
• 1 (14.5-ounce) can diced tomatoes drained and rinsed
• 1 sprig fresh oregano leaves
• Ground black pepper
• 8 slices country white bread , each 1 1/4 inches thick, broiled until golden brown on both sides and rubbed with garlic clove (optional)