Description
Indulge in the comforting flavors of this Creamy Bean Soup with Kielbasa recipe. Hearty cannellini beans, savory kielbasa, and aromatic seasonings come together in a velvety soup that’s perfect for chilly evenings.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound kielbasa, sliced into rounds
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- Salt, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add kielbasa slices and cook until browned, about 4 minutes. Remove with a slotted spoon and set aside.
- In the same pot, add onion, carrots, and celery. Cook for 5 minutes until softened. Stir in garlic, smoked paprika, thyme, and black pepper, cooking for 1 minute until fragrant.
- Pour in chicken broth and beans, stirring to combine. Simmer for 15 minutes to allow flavors to develop.
- Using an immersion blender, puree part of the soup directly in the pot until slightly thickened while leaving some beans and vegetables whole for texture.
- Stir in heavy cream and return kielbasa to the pot. Simmer for another 5 minutes. Taste and adjust seasoning as needed.
- Garnish with parsley before serving.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can also add spinach or kale at the end of cooking for extra greens.
- This soup pairs wonderfully with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American, Eastern European-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 910mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 65mg
