3 tablespoons olive oil, divided
8 ounces loose or bulk hot Italian sausage
8 ounces slab bacon, cut into lardons
1 medium onion, diced
3 medium carrots, diced unpeeled
2 stalks celery, diced
4 cloves garlic, smashed
1 medium zucchini, diced
1 (14.5 ounce) can diced tomatoes
1 tablespoon fresh thyme leaves
1 teaspoon torn fresh rosemary leaves 2 cups low-sodium chicken broth or stock
3 cans (15.5-ounce) cannellini beans, drained and rinsed or 8 ounces dried cannellini beans, cooked
2 pieces duck confit leg and thigh, optional, but suggested
1 cup bread crumbs
3 tablespoons butter, melted
3 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
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