Creamy Bean Soup With Savory Kielbasa
A comforting dish that perfectly balances rich flavors and hearty textures, bringing together the creaminess of beans with the robust taste of savory kielbasa.
Equipment
- Large Pot
Ingredients
- 2 cans (15 ounces each) Canned White Beans Drained and rinsed
- 12 ounces Savory Kielbasa Sliced into half-moons
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 2 medium Carrots Diced
- 1 stalk Celery Diced
- 4 cups Vegetable Broth Low-sodium
- 1 cup Heavy Cream
- to taste Salt
- to taste Black Pepper Freshly ground
- 1 handful Fresh Parsley Chopped, for garnish
Instructions
- Heat a large pot over medium heat and add a drizzle of olive oil.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute.
- Incorporate the diced carrots and celery, cooking for another 4-5 minutes.
- Add the sliced kielbasa and brown for 3-4 minutes.
- Pour in the vegetable broth and scrape any browned bits from the bottom.
- Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes.
- Add the drained white beans and simmer for another 10 minutes.
- Stir in the heavy cream and heat through for 5 minutes without boiling.
- Season with salt and pepper to taste, then serve hot garnished with parsley.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to three days.