Italian-Style Sausage and Bean Soup

I made this soup recently and loved it.  It's going into my winter dinner rotation.  I made a loaf of the quick and easy french bread to go with it - perfect meal.  If you want to do the same, make the bread dough first, and while it is rising and the oven is preheating, start the soup.  They should both be ready to eat at the same time.

ITALIAN-STYLE SAUSAGE AND BEAN SOUP
adapted from Kalyn's Kitchen

16 oz (1 lb.) smoked sausage (or chicken sausage)
2 tsp. olive oil
2 (15 oz each) cans cannellini or great northern beans, rinsed and drained
1 (14.5 oz) can Italian-style diced tomatoes
2 cups (16 oz) chicken broth
1 small onion, chopped
2 garlic cloves, minced or pressed
2 carrots, peeled and chopped
2 celery stalks, chopped
1 1/2 tsp. basil
1/2 tsp. marjoram
1/4 tsp. oregano
salt and pepper, to taste
grated Parmesan for garnish, optional

Slice the smoked sausage in half lengthwise, then slice into 1/4-inch thick pieces.  In a large pot, heat olive oil over med-high heat; add sausage and cook, stirring occasionally, for 3 minutes.  Reduce heat to medium and add onions.  Continue to cook until onions are translucent; add garlic and cook for 1 minute more.  Add diced tomatoes, chicken broth, beans, carrots, celery, and spices.  Bring to a boil; reduce heat and simmer for 20-30 minutes.  Serve with a sprinkling of Parmesan, if desired.