Heat a large pan on medium-high heat.
Add oil and then the sausages. Cook the sausages on both sides until browned and cooked through. About 10 minutes.
Remove the sausage and add the onions and garlic to the pan. Sauté the onions and garlic until translucent and tender.
Deglaze the pan with the white wine and reduce until almost gone.
Add the beans, chicken stock and marinara sauce. Simmer on low.
While the beans and tomato are simmering, slice the sausage into ½ rounds (optional, can be left whole) and add them to the beans and continue cooking for about 10 minutes.
Add the parsley, oregano and adjust the seasoning with salt and pepper.
Garnish with parmesan and enjoy with a crusty baguette.