Crock Pot Busy Day Cassoulet

2 T olive oil
1 lb. Italian sausage, cut into 1 inch slices
2 carrots, chopped
½ c diced red bell pepper
½ c diced green bell pepper
1c chopped onion
3 cloves garlic, minced
2 cans (15 oz each)cannellini beans, rinsed, drained
1 can (14 ½ oz.) Can diced tomatoes, undrained
1 ½ c chicken broth
½ c dry white wine
1 T minced parsley
2 t Herbes de Provence

Herbes de Provence:
1 part marjoram
1 part basil
2 parts thyme
1 part summer savory
½ part lavender
1 part rosemary
½ part fennel
1 part oregano

Place 6 quart slow cooker pot on range over medium heat. Add olive oil, add sausage and cook until browned. Place on heating base. Add carrots, peppers, onion, garlic, beans, and tomatoes. In small bowl combine broth, win, parsley and Herbes de Provence. Add to slow cooker. Place cover on pot; cook on low for 8-10 hours or on high for 2-3 hours.