-Cut 4 fully cooked chicken-apple sausages in half the long way and then cut into ½ inch slices.
-Heat 2 TBS olive oil in a large heavy pot over medium-high heat then add the sausages and sauté until brown around the edges, about 5 minutes.
-Thinly slice some Napa cabbage until you have about 4-5 cups.
-Add it to the sausage and sauté 2 minutes. Transfer the cabbage to a bowl.
-Cut 2 leeks in half the long way. Wash well between layers and then chop into ¼-inch thick slices.
-Peel and then chop 1 bunch of carrots into thin rounds.
-Add 2 more TBS olive oil to the pot, add the leeks and carrots, cook for about 5 minutes stirring often.
-Add 2 TBS tomato paste concentrate, 4 TBS chopped fresh cilantro, 3-5 cloves chopped fresh garlic and 1 TBS chopped rosemary (dried works too).
-Let cook for 1 minute more, then add 8 cups chicken broth and 1-15 ounce can of drained cannellini beans.
-Bring to a boil, reduce heat and simmer until vegetables are tender, about 40 minutes.
-Season to taste with salt and pepper and a sprinkle of chopped cilantro