Sausage and Bean Supper

1 lb. smoked sausage, cut into 1/4 in. slices
3 bacon slices, diced
1 small sweet onion, finely diced
1/2 of a 10 oz. bag shredded carrots
2 celery ribs, finely chopped
19 oz. can cannelloni or navy beans, rinsed and drained
14 oz. can chicken broth
1 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. pepper
2 Tbsp. butter
1 C. fresh breadcrumbs
1/2 C. grated Parmesan cheese

Cook sausage, bacon, onion, carrot, and celery in a large skillet over medium-high heat 10 min. or until sausage is browned and vegetables are tender.
Stir in beans, broth, rosemary, thyme, and pepper; cook over medium heat 10 min. or until mixture is hot and bubbly.
Melt butter in a small skillet over medium heat. Add breadcrumbs and saute until lightly browned. Remove from heat and stir in Parmesan cheese. Sprinkle breadcrumb topping over sausage and beans.