In a non-stick pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft.
Add the tomato sauce and let it fry for 3-4 minutes to enhance its flavor.
Sprinkle in the flour, stirring well to prevent lumps.
Gradually add ½ cup of water, stirring continuously to keep the mixture smooth.
Add the sliced carrot and salami to the pot, pouring in enough water to just cover the ingredients. Be careful not to add too much water to avoid a watery soup.
Cover the pot and let it simmer until the carrot is tender.
Add the drained beans, cover again, and continue simmering until all the veggies are cooked through.
Taste and add salt if needed, though the salami usually adds enough flavor.
Serve hot, garnished with parsley and a slice of lemon on the side for an extra burst of flavor.
Quick Note
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Notes
If you're sensitive to salt, consider the sodium content in your kielbasa and adjust other salty ingredients accordingly. The soup can get quite savory quickly.
Love a thicker soup? Mash some of the beans before adding them to the pot. It's a simple trick that naturally thickens the soup without changing its flavor.
For those who like a little heat, a dash of chili flakes or a bit of spicy paprika can add a warm, spicy undertone that complements the smokiness of the kielbasa beautifully.
This soup is great for meal prep as it stores and reheats well. Consider doubling the recipe if you're planning for the week ahead.