Soak the dried white beans overnight in plenty of water. If using canned beans, rinse well.

In a large Dutch oven, heat olive oil over medium heat. Sauté diced onions and carrots for about 5 minutes until softened.

Add minced garlic and sauté for an additional minute.

Stir in sliced sausages and cook until browned.

Add soaked (or canned) beans, tomato paste, Herbes de Provence, salt, and pepper. Mix well to combine.

Pour in chicken broth or water to cover the mixture by about an inch. Bring to a gentle boil.

Reduce heat to low, cover, and simmer for about 2 hours if using dried beans, stirring occasionally.