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Cook sausage: Heat the olive oil over medium heat in a large Dutch oven or a soup pot. Add the sausage and cook until browned. If the sausage you're using is fatty, you might need to drain some of the fat.
Saute veggies: Add the onion, carrots, bell pepper, celery, salt, pepper, paprika and thyme to the pot. Stir everything together and cook for about 8 minutes or until the vegetables soften. Stir in the garlic.
Add broth and cook: Add the bay leaves and chicken broth to the pot, Bring to a boil, then reduce heat to a simmer, cover and cook for 20 minutes.
Add beans and finish soup: Add the beans to the soup and continue cooking, uncovered, for another 10 minutes longer.
Garnish and serve: Garnish the soup with fresh parsley and serve.