In a large Dutch oven, heat a tablespoon of cooking oil over medium heat. Add the sausage and cook for about 7-9 minutes until browned and crispy.

Add diced onion and carrots to the pot, sautéing for 5-6 minutes until they soften and the onion turns translucent.

Stir in minced garlic and cook for an additional minute until fragrant. Then, sprinkle in smoked paprika, fresh thyme, salt, and pepper.

Pour 4 cups of chicken broth into the pot, scraping the bottom to release any tasty browned bits. Add the cooked white beans, the bay leaf, and the browned sausage back into the mixture.

Remove the bay leaf from the pot. Pour in heavy cream and stir to incorporate. Allow it to simmer for an additional 5-7 minutes.

Stir in chopped fresh parsley and a squeeze of lemon juice before serving. Adjust seasoning if necessary.

Serve warm with freshly grated Parmesan cheese sprinkled on top and crusty bread on the side.