Description
Hearty Polish-inspired Creamy Bean Soup with Kielbasa delivers a comforting embrace of rich, smoky flavors and satisfying textures. Warm spices and tender beans blend seamlessly, creating a soul-nourishing meal that connects you with traditional Eastern European cuisine.
Ingredients
Scale
Protein:
- 12 ounces (340 grams) kielbasa, sliced
Vegetables:
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 large potato, peeled and diced (optional)
Seasonings and Liquids:
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 (15 ounces / 425 grams) cans white beans (Cannellini or Great Northern), drained and rinsed
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat a spacious cooking vessel and transform kielbasa slices into golden-brown medallions over medium temperature. Extract and reserve the caramelized sausage segments.
- Utilize the identical pot to melt butter, introducing finely chopped onions, diced carrots, minced celery, and crushed garlic. Gently coax vegetables into a tender, translucent state.
- Dust vegetables with flour, carefully coating each morsel. Allow the mixture to toast momentarily, releasing nutty undertones.
- Gradually cascade chicken broth into the vegetable mixture, whisking diligently to prevent lumps and create a silky foundation.
- Incorporate white beans, fragrant thyme, aromatic bay leaf, and optional cubed potatoes. Allow the liquid to reach a gentle, rolling simmer and nurture ingredients for approximately 20-25 minutes until potatoes surrender their firmness.
- Extract the bay leaf and employ an immersion blender to transform a portion of the soup into a luxurious, velvety texture while preserving some delightful chunky elements.
- Introduce rich heavy cream and reunite the previously seared kielbasa into the bubbling mixture. Let the soup harmonize its flavors for an additional five minutes.
- Transfer the steaming soup into serving vessels, crown with delicate parsley fronds, and accompany with crusty artisan bread for a complete culinary experience.
Notes
- Boost protein by choosing low-sodium kielbasa or swapping with turkey sausage for a leaner option.
- Utilize immersion blender carefully to maintain chunky soup texture, avoiding over-blending which creates baby food-like consistency.
- Customize soup thickness by adjusting chicken broth quantity – less broth creates heartier dish, more broth makes lighter version.
- Enhance dairy-free requirements by substituting heavy cream with coconut milk or cashew cream for equally rich and creamy result.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 415
- Sugar: 3 g
- Sodium: 910 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 70 mg