Not missing the weird giant chalky things

"How can I help?" Oh please make this recipe and stick it in the fridge for tomorrow. I was running out to door to take care of something else. Thankfully Andy was willing to do all that was needed, which I appreciated, to make an easy dinner for us. I couldn't find kidney beans at the store when I was there, oh the strange things that get bought out during COVID. To be honest I wasn't sad, I don't like kidney beans - at all. Weird giant chalky things. Andy likes them, so I did look for them, but alas - no kidney beans. The day was murky and cloudy and the evening rainy and thunderstormy - so it was nice to have a pot of soup that had been bubbling away all day.

Slow Cooker Pasta e Fagilo
1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium sweet onion, diced
4 cups chicken stock
1 (16-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red kidney beans, drained and rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
2 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
3/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
3/4 cup ditalini pasta
1/2 cup shaved Parmesan
2 tablespoons chopped fresh parsley leaves

Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
Serve immediately with Parmesan, garnished with parsley, if desired.