Creamy bean and kielbasa soup

• 2 pounds kielbasa cut into one inch slices

• 2 tablespoons olive oil

• 1 cup chopped onion

• 1 cup diced carrots

• 1 tablespoon minced garlic

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup flour

• 1 cup heavy cream

• 3 cups whole milk

• 1/2 teaspoon sage

• 4 tablespoons Worcestershire

• 1 can drained and rinsed dark red kidney beans

• 1 can drained and rinsed cannellini white beans

• 2 tablespoons fresh chopped parsley

Heat oil over medium heat until hot and then add sausage. Sauté until golden brown then add onion and carrot.

Continue to saute stirring constantly for about 5 minutes.

Add garlic cook 1 minute more then stir in flour.

Cook for 2 minutes continuing to stir.

Slowly add cream and milk. Continue to cook over medium high heat until a slow bubble and it has thickened and then reduce heat to medium low, add Worcestershire, sage and beans and cook until flavors blend- 20 minutes.

Serve with crust bread or crackers.