Heat ¼ cup of water in a large sauté pan. Add the sausages and cook until the water boils and the sausages begin to brown, about 10 minutes. Remove the links and slice into 1” pieces. Cover with foil and set aside.
Add 2 tablespoons oil to the pan over medium-high heat. Add onions, garlic and pancetta and cook until pancetta becomes golden brown, about 6 minutes.
Stir in the chicken stock, beans and vinegar. Cook for 5 minutes.
Add the sausage and herbs to the pan. Continue to cook until the beans are completely cooked through, about 5 more minutes
Divide into bowls, drizzle with remaining oil and serve with crusty bread.