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In a large saucepan, heat oil. Add sausage, carrots, and celery and cook over medium heat, until sausage is browned and vegetables are softened, 6 minutes. Add beans, tomatoes, wine, rosemary and 4 cups water. Bring to a boil. Reduce heat and simmer, uncovered, until soup is somewhat thickened and reduced, about 10 minutes. Season with cayenne and black pepper. Serve topped with cheese.
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Mild fermented soybean paste — soups, glazes, dressings
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi