Set a large deep skillet with a lid over medium-high heat.

Add the olive oil to the skillet and let it heat for about 30 seconds.

Put the Italian sausage into the skillet. Cook it for 5 to 7 minutes, breaking it into small bite-size pieces with a spoon, until it is browned and no longer pink.

Transfer the browned sausage to a plate, leaving the oil and any browned bits in the skillet.

Add the chopped onion to the skillet. Sprinkle in about 1/2 teaspoon of the salt and cook for 4 to 5 minutes, stirring often, until the onion is soft and lightly golden.

Add the garlic and the black pepper to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the millet to the skillet. Stir it for 2 minutes so the grains toast lightly and look dry instead of wet.

Pour the chicken broth into the skillet. Stir and scrape the bottom of the skillet with a wooden spoon so any browned bits loosen into the broth.

Return the sausage and any juices from the plate to the skillet.

Raise the heat and bring the liquid to a boil.

Cover the skillet with the lid. Lower the heat to low and cook for 18 minutes.

Remove the lid and stir in the cannellini beans.