Step 1

Heat the oil in a large pot. Add the onion, carrots, garlic, and salt. Cook over low heat until the the vegetables are very soft, about 15 minutes.

Step 2

Transfer the vegetables to a blender with the chicken stock. Blend until fully pureed.

Step 3

Heat up the pot to medium. Add the Italian sausage, breaking it up into small pieces. Saute until the sausage is browned and has lost its pink color.

Step 4

Add the bourbon and deglaze.

Step 5

Stir in the chickpeas, oregano, and thyme. Then pour in the pureed stock. Bring to a boil, then lower the heat and keep at simmer for 20 minutes.

Step 6

Add the broccolini and cook until crisp/tender, about 3-4 minutes. Stir in the cream.

Step 7

Season to taste with salt and pepper. Serve.