Sausage, Beans, and Broccoli Rabe "Stoup"

I recently picked up the Rachael Ray 30 minute meal cookbook for all occasions and have been trying out some of the recipes. This one was the first I tried and it turned out amazingly good! I didn't use broccoli rabe because I figured Wal-Mart wouldn't have it and I didn't want to take the time to search for it so I just used regular broccoli. I also added freshly chopped mushrooms since we had a bunch to get rid of. Hope you enjoy it! I give it a 5! (Sorry no picture this time!)

2 Tbsp Extra-virgin olive oil (I just spray the pan with Pam cooking spray)
1 lb bulk Italian sweet sausage (just used regular Jimmy Dean sausage)
1 medium onion, chopped
1 carrot, chopped
1 starchy potato, peeled and chopped into small dice (I used red potatoes)
2 cloves garlic, chopped
1 bay leaf
1 can (15 oz.) white beans, drained (I used Great Northern beans)
Salt and freshly ground black pepper, to taste
1 bunch broccoli rabe, chopped (3 cups) (I used regular broccoli)
1 quart chicken broth
Grated Parmigiano Reggiano or Romano cheese, for serving

Heat a medium pot or a deep skillet over medium-high heat. Add olive oil and sausage and brown, crumbling with a spatula. Add onions, carrots, potatoes, garlic, bay leaf, and beans. Season with salt and pepper. Cook to begin to soften the vegetables, 5 minutes. Add broccoli rabe and cook just until wilted. Add chicken broth and cover pot. Raise heat and bring stoup to a boil. Reduce heat to simmer and cook 15 minutes. Remove bay leaf, adjust seasonings, and serve stoup with grated cheese for topping.