Italian sausage and cannellini bean soup

2 lbs ground italian sausage
3 cans cannellini beans (drained or 2 cups dry, rinsed, sorted and soaked overnight, drained rinsed again)
1/2 tsn dried sage
3 minced cloves garlic
1/4 c. extra virgin olive oil
1 large sweet onion (chopped)
1 large green bell pepper (seeds removed, chopped)
large pinch red pepper flakes
14.5 oz can diced tomatoes (drained or about 1 lb tomatoes seeds removed and diced)
1/2 tsn dried parsley
1/4 tsn dried oregano
1/4-1 tsn sea salt to taste
1/2 tsn ground black pepper or to taste
2 c. chicken stock

Combine all ingredients and cook in a slow cooker or crock pot until sausage is cooked and no longer pink (if dry beans were used also make sure beans are tender. Enjoy.