Heat pan to medium and add oil. Next fry shallots and celery for about 5-6 minutes, stir occasionally until translucent. Add the sage, salt and pepper and cook for another 2 minutes.

Next add the Turkey Sausage, and cook until the sausage becomes brown, about 5 minutes. Add the white wine to deglaze the pan. Let it cook until the wine is almost all evaporated.  

Add the navy beans, chicken broth, and tomatoes. Mix and bring to a boil. Reduce to a simmer for about 20 minutes, until all flavours combine. Set the pot aside.

In a small pan, heat the oil to medium high. Add 3 sage leaves, frying them for 5 seconds until crispy. Transfer to a paper towel lined plate and sprinkle with salt immediately. Continue until all the sage leaves are fried. 

Garnish the dish with fried sage leaves and serve!