In a large Dutch oven, heat olive oil over medium heat until shimmering. Add the sausage, breaking it up with a wooden spoon. Cook for about 7–9 minutes until browned and cooked through. Transfer the sausage to a plate, leaving the fat in the pot.

In the same pot, add another tablespoon of olive oil if needed. Sauté the chopped onion and diced carrots over medium heat for 5–6 minutes until they soften. Stir in the minced garlic, cooking for an additional minute.

Sprinkle in the smoked paprika and thyme, season with salt and black pepper, then pour in the chicken broth. Use a wooden spoon to scrape any browned bits from the bottom.

Return the drained white beans and bay leaf to the pot, along with the reserved sausage. Stir well, bring to a gentle boil over medium-high heat, then reduce to low and let simmer for 15–20 minutes.

Carefully remove the bay leaf. Stir in the heavy cream and simmer uncovered for another 5–7 minutes. Adjust seasoning if needed.

Just before serving, stir in fresh parsley and a splash of lemon juice or zest. Ladle into bowls, garnishing as desired. Serve hot.