Creamy Bean Soup With Kielbasa
A hearty and comforting creamy bean soup with smoky kielbasa, perfect for cozy evenings.
Ingredients
- 2 cups white beans Cannellini or great northern 🫘
- 1 lb kielbasa sausage sliced 🌭
- 1 onion diced 🧅
- 2 carrots chopped 🥕
- 2 celery stalks chopped 🥬
- 3 garlic cloves minced 🧄
- 4 cups chicken broth 🍗
- 1 cup heavy cream 🥛
- 1 bay leaf 🍃
- 1 tsp dried thyme 🌿
- 2 tbsp olive oil 🫒
- Salt and pepper to taste 🧂
- Fresh parsley for garnish 🌱
Instructions
- Dice onions, carrots, and celery. Slice kielbasa and rinse beans if using canned.
- Heat olive oil in a large pot. Sauté onions, carrots, and celery until softened. Add garlic and cook briefly.
- Push vegetables aside and brown the kielbasa slices until slightly crispy.
- Add beans, chicken broth, bay leaf, and thyme. Bring to a gentle simmer and cook for 20 minutes.
- Use an immersion blender to partially blend the soup, leaving some beans whole for added texture.
- Stir in heavy cream, season with salt and pepper, and simmer for five minutes.
- Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread.
Notes
For a vegetarian option, omit the kielbasa and use vegetable broth. Add smoked paprika for a smoky flavor.
