Quick Cassoulet

I've been looking for quick recipes I can whip up between when I get home from the office and Chris gets home.  This looks like a good possibility with a salad or maybe some corn bread.

1 tbsp. vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, chopped
 1/2 lb. smoked sausage
1 15oz. can low sodium kidney beans, rinsed and drained
1 15oz. can low sodium cannellini beans, rinsed and drained
1 14oz. can diced tomatoes
2 bay leaves
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. chopped fresh parsley

Heat oil in a large skillet over medium high heat.  Cook carrots, celery, onion, and garlic, stirring until onion is translucent, 4 to 5 minutes.  Add sausage and cook, stirring, until fat is rendered, 4 to 5 minutes.

Add kidney and cannellini beans, tomatoes, bay leaves, thyme, salt and pepper.  Reduce heat to medium and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

Discard bay leaves.  Sprinkle parsley before serving.