1-Getting started: with this chicken sausage bean soup is as easy as following a few simple steps, and I’ll guide you through it just like I do in my own kitchen. First, in a heavy pot, combine the soaked beans, 8 cups water, 1 tablespoon olive oil, the smashed garlic clove, rosemary, and bay leaf. Bring everything to a boil, then reduce the heat to low and simmer partially covered until the beans are tender, which takes about 1 1/2 hours; once done, drain the beans, reserve the cooking liquid, and discard the bay leaf.

2-Next: in the same pot, heat the remaining olive oil over medium heat and add the onion, carrot, celery, salt, and pepper. Sauté until the onion starts to turn golden, about 10 minutes, then add the minced garlic and 1 teaspoon thyme, stirring until fragrant, roughly 1 minute. Now, pour in the chicken broth, 2 cups of the reserved cooking liquid, and the beans, bring it to a boil, and then reduce the heat to simmer partially covered until the beans are very soft, about 40 minutes; remove from heat at this point.

3-In a separate skillet, cook the chicken sausage over medium heat until it’s no longer pink, breaking it into small pieces as it cooks; set it aside once done. To finish, remove 1 1/2 cups of beans with a slotted spoon, puree the rest of the soup using an immersion or regular blender, and return the reserved beans to the pot. Add the cooked chicken sausage, the remaining 1 1/2 teaspoons thyme, and heavy cream if you’re using it, then season with additional salt and pepper to taste and heat over medium until warmed through. Garnish with extra thyme leaves if you like, and serve hot for the best experience.