Reusing the water from blanching the sausages adds flavor that is otherwise lost.
Bring 3 cups of water to a simmer, blanch sausages until cooked. Save water.
Brown the sausages in soup pot, using a teaspoon of oil or butter. Remove and let rest once they have nice color on both sides. Slice into coins.
Add more oil to the pot, sweat carrots, onion, celery, and garlic with a pinch of salt and some black pepper.
Add the saved sausage water, soup stock, and Italian Herbs to the pot, bring to a slow boil. Add beans and sliced sausage. Simmer for another minute or two, letting flavors marry.
Serve with semolina loaf bread, and an optional garnish of shredded parmesan.
You can also cook pasta in this soup. Ditalini and Orzo are two good options. Add the pasta at the end, letting it cook in the broth. Remove from heat when pasta is 3/4 done, letting residual heat cook the noodles.