Creamy Bean Soup
INGREDIENTS:
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
DIRECTIONS:
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 …
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