Serves:  6
Preparation Time:  10 minutes
Cooking Time:  25 minutes

Ingredients:

1 onion, chopped
4 parsnips, peeled and chopped
2 large potatoes, peeled and chopped
2 cloves garlic
4 cups Campbell’s Real Stock – Salt Reduced Chicken
440g can cannellini beans, rinsed and drained
1 teaspoon balsamic vinegar

Method:

Place onion, parsnips, potatoes, garlic and Campbell’s Real Stock in a large saucepan and bring to the boil. Reduce heat, cover and simmer for 20 minutes or until vegetables are tender.

1. Add beans and blend until smooth. Season with freshly ground pepper and keep warm.
2. Spoon soup into bowls. Drizzle a little balsamic vinegar over each serve.

Nutritional Information per serve: Energy 742kJ, Protein 10g, Fat 1.0g, Saturated Fat 0.2g, Carbohydrate 31g, Fibre 7.4g, Sodium 600mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more recipes.