Creamy Bean Soup

• ▢1 tablespoon vegetable oil
• ▢2 rings (13 ounces each) kielbasa, sliced into ¼-inch slices
• ▢3 tablespoons unsalted butter
• ▢1 large yellow onion, chopped (about 1 cup)
• ▢2 medium carrots, peeled, diced into ¼-inch pieces (about 1 cup)
• ▢2 teaspoons garlic, minced
• ▢½ teaspoon kosher salt
• ▢½ teaspoon black pepper
• ▢¼ cup (31 g) all-purpose flour
• ▢3 cups (720 g) chicken broth
• ▢1 cup (245 g) whole milk
• ▢2 tablespoons Worcestershire sauce
• ▢2 cans (15 ounces each) Great Northern white beans, rinsed and drained
• ▢parsley, for garnish

Instructions

• To a large pot over medium-high heat, add the vegetable oil. Once hot, add the sliced kielbasa. Cook until the kielbasa is browned on both sides, about 7-9 minutes. Remove the kielbasa from the pot and set it aside on a plate to keep warm.
• In the same pot, melt the butter. Add the chopped onion, carrots, garlic, salt, and pepper. Stir to combine. Cook for an additional 10-12 minutes, or until the onion becomes translucent and the carrots start to soften.
• Sprinkle the flour over the vegetables and stir well. Continue cooking for another minute.
• Pour in the chicken broth, milk, and Worcestershire sauce. Stir to combine. Bring the mixture to a simmer.
• Return the browned kielbasa to the pot. Add the beans.
• Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15-20 minutes.