Description
This Creamy Bean Soup with Kielbasa is a hearty and comforting dish perfect for a cozy dinner. Loaded with cannellini beans, savory kielbasa, and a touch of cream, this soup is full of flavor and sure to warm you up.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 12 ounces kielbasa sausage (sliced into ¼-inch rounds)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 2 (15-ounce) cans cannellini beans (drained and rinsed)
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup heavy cream
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa with a slotted spoon and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Add the beans, chicken broth, thyme, smoked paprika, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, or transfer half to a blender and return it to the pot.
- Stir in the cooked kielbasa and heavy cream. Simmer for another 5 minutes until heated through.
- Garnish with chopped parsley before serving.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- This soup stores well in the fridge for up to 4 days and freezes beautifully.
- Add kale or spinach at the end for extra greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 45mg
