Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, sautéing until the onion is softened and translucent, about 5 to 7 minutes.

Stir in the minced garlic and sliced smoked sausage. Cook for another 3 to 4 minutes until the garlic is highly fragrant and the sausage begins to release its oils and brown slightly on the edges.

Sprinkle the flour and sweet paprika evenly over the sausage and vegetables. Stir constantly for about 1 minute to toast the spices and cook out the raw flour taste, creating a quick traditional base known as a 'zaprška'.

Gradually pour in the broth while constantly stirring and scraping up any browned bits from the bottom of the pot. Add the drained beans and the bay leaf, mixing everything thoroughly.

Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally, until the stew has thickened and the flavors have deeply melded together.

Remove the pot from the heat and fish out the bay leaf. Taste the stew and season with salt and black pepper as needed.

Ladle the hot stew into warm, shallow bowls and garnish with freshly chopped parsley. Serve immediately with thick slices of crusty artisan bread to soak up the rich, smoky broth.