1 tablespoon olive oil
1/2 pound Italian sausage, casing removed
1/2 pound double smoked bacon, cut into 1 inch pieces
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
4 cups ham broth or chicken broth or chicken stock
1/2 small head cabbage, thinly sliced
1 teaspoon oregano
1 bay leaf
salt and pepper to taste
1/4 cup heavy cream
1 handful parsley, chopped
Step 1: Heat the oil in a large sauce pan over medium-high heat add the sausage and cook until cooked, about 7-10 minutes, breaking it up as you go and set it aside.
Step 2: Add the bacon to the same pan and cook until the fat renders, about 7-10 minutes and set it aside reserving 1 tablespoon of grease in the pan.
Step 3: Add the onion, carrot and celery and saute until tender, about 10-15 minutes.
Step 4: Add the garlic and saute until fragrant, about a minute.
Step 5: Puree half of the beans in a food processor with some of the chicken stock.
Step 6: Add the chicken stock, sausage, bacon, beans, pureed beans, cabbage, oregano and bay leaf and bring to a boil, reduce the heat and simmer until the cabbage is tender, about 10-15 minutes.
Step 7: Season with salt and pepper, mix in the cream and parsley and remove from heat.
Step 8: Serve garnished with grainy mustard.