Description
This Creamy Bean Soup with Kielbasa is a comforting and hearty dish perfect for chilly days. It features tender white beans blended into a velvety base, smoky browned kielbasa sausage, and a touch of cream for richness. Flavored with thyme, oregano, and fresh spinach, this soup comes together quickly on the stovetop, making it an ideal weeknight meal that satisfies and warms the soul.
Ingredients
Scale
Sausage and Vegetables
- 1 tablespoon olive oil
- 1 pound kielbasa sausage, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
Soup Base
- 4 cups chicken broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Greens and Garnish
- 1 cup baby spinach leaves
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Brown the Kielbasa: Heat olive oil in a large pot over medium heat. Add the sliced kielbasa and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Sauté Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes or until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Soup Base: Pour in the chicken broth and add the drained white beans. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.
- Puree Partially: Use a blender or an immersion blender to puree a portion of the soup to achieve your desired creaminess. Be careful when blending hot liquid. Return the pureed soup to the pot for a creamy texture.
- Add Cream and Season: Stir in the heavy cream, dried thyme, dried oregano, and the browned kielbasa. Season the soup with salt and pepper to taste, stirring well to combine all ingredients.
- Wilt Spinach: Add the baby spinach leaves to the pot and cook for another 2-3 minutes until the spinach is wilted but still vibrant.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- For a vegetarian version, omit the kielbasa and use vegetable broth instead of chicken broth.
- You can substitute white beans with cannellini or great northern beans.
- If you prefer a thicker soup, puree more of the beans or add a small potato before blending.
- Adjust seasoning at the end to suit your taste, especially salt and pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.