Start by spraying a large saucepan with nonstick spray and set it over medium-high heat. Once hot, add the carrots, onion, and garlic. Sauté them for about 3 to 4 minutes, or until the vegetables begin to soften. You’ll notice the onions becoming translucent, which is a cue that they’re starting to develop their sweetness.
Add the kielbasa to the pan and sauté for an additional 3 minutes. Stir occasionally to ensure the sausage browns evenly. You want to see some caramelization here, as this will enhance the flavor of the soup.
Reduce the heat to medium and cook for another 5 minutes. This allows the sausage to infuse its smoky flavor into the vegetables. You should see a bit of browning on the bottom of the pan, which is a good sign!
Next, add the broth, Italian seasoning, black pepper, sea salt, and the drained beans. Give everything a good stir to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. You’ll see the soup start to bubble, releasing wonderful aromas.
For a creamy texture, place 2 cups of the soup into a food processor or blender. Be careful, as it will be hot! Let it cool for a few minutes before blending until smooth. This step is key to achieving a rich, satisfying consistency.
Once blended, return the pureed mixture back to the saucepan. Stir to incorporate it with the remaining soup. This will give you a lovely, silky texture.
Now, let the soup simmer on low heat for an additional 5 minutes. This helps all the flavors meld together beautifully. Pay attention to how the colors of the soup deepen and become more vibrant.
Finally, remove the soup from heat and mix in the fresh spinach. Stir until the spinach wilts and turns a bright green. This adds a lovely freshness right at the end!
Serve your Bean and Sausage Soup hot, garnished with some extra herbs if you like. Enjoy every comforting spoonful!
