Cassoulet-Style Sausage and White Beans

This is a really tasty and healthy recipe. It was also easy. The only thing that took a bit of time was cutting up the veggies.

Source:http://merrygourmet.com/
Originally from Pam Anderson
Serves 8

Ingredients:
2 1/2 pounds sweet Italian sausage links ( I used turkey Kielbasa)
3 pints cherry tomatoes ( I used 1 pint)
1 medium-large onion, cut into 1 1/2 inch chunks
4 large garlic cloves, sliced ( I used 1)
(I added diced zucchini and 4 russet potatoes, peeled and cubed))
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
2 teaspoons dried thyme
3 bay leaves ( I omitted)
Salt and freshly ground black pepper
3 cans (about 16 ounces each) cannellini beans, undrained ( I used 2)

Preparation:
Adjust oven rack to lowest position and heat oven to 425°F.
Mix sausages, tomatoes, onion, garlic, olive oil, vinegar, thyme, bay leaves, and a generous sprinkling of salt and pepper in a large heavy roasting pan or dutch oven. Set pan in oven and roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans, and continue to roast until casserole has heated through, about 10 minutes longer. Remove bay leaves and serve