Remove sausage casing and break sausage into rough 3/4 inch meat balls. sauté the sausage pieces until browned. Remove from heat and set aside. In the same pan, add coconut oil and sauté onion for 2-3 minutes until starting to soften. Add garlic and paprika and cook a minute longer.
Add white wine and scrape pieces from bottom of pan. Add potatoes, carrots and cabbage and cook for 3-5 minutes until cabbage starts to wilt. Add broth, water, beans, tomato paste, bay leaves, and pre-browned sausage. Simmer for 20 minutes or until potatoes are tender. Season to taste with salt, pepper, and parsley.
Optional - add a dollop of nonfat yogurt and sprinkle each serving with parmesan and parsley.