Heat 1 tablespoon of olive oil over medium heat in a Dutch oven. Add sausage, cook until browned (7-9 minutes), then remove from pot.

Add remaining olive oil, then diced onion and carrots. Cook for 5-6 minutes until softened.

Stir in minced garlic, cooking for an additional minute until fragrant.

Add smoked paprika, thyme, salt, and black pepper. Stir well for about 30 seconds.

Pour in chicken broth, scrape bottom for browned bits, then add white beans and bay leaf.

Return sausage, bring to a gentle boil. Simmer uncovered for 15-20 minutes.

Remove bay leaf, stir in heavy cream, and let simmer for another 5-7 minutes.

Garnish with parsley and lemon juice or zest before serving.

Ladle into bowls and serve with crusty garlic bread or salad.