First, place butter in a large pot over medium heat to melt butter. Once the butter is melted, add the pork sausage to the pot breaking it up with a wooden spoon. Sauté until the meat is cooked through and slightly browned. Remove the sausage from the pot with a slotted spoon into a small bowl and set aside.

Next, add the chopped onion, carrots, celery, and garlic to the pot. Stir to coat it with the fat from the sausage. Every couple of minutes stir the vegetables until they are softened. Then add the dried thyme and basil to the pot and stir. Allow to cook for about a minute. 

Next, add the strained (use a fine mesh sieve) chopped tomatoes, chicken stock, white beans, sea salt, ground pepper, and bay leaf. Stir until combined, lower the heat to a simmer, and then cover the pot for about 30-40 minutes until the soup has thickened slightly. 

Lastly, add freshly grated parmesan cheese, fresh basil and/or fresh parsley to individually served bowl. Enjoy!