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Chunky White Bean and Vegetable Soup
Chunky White Bean and Vegetable Soup

Chunky White Bean and Vegetable Soup

3 Review(s)
Cook Minutes 1 Hr
Prep : 1 Hr
A thick, hearty soup that eases away that rumble in the tummy. Break off a piece of crusty baguette to dunk into the soup for a super supper or lunch.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups each chopped carrots, celery and onions
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 lb. (450 g) smoked spicy sausage (kielbasa or andouille), chopped
4 cups 25%-less-sodium chicken broth
4 cups water
2 cans (19 fl oz /540 mL each) white kidney beans, rinsed
1/2 lb. (225 g) Yukon gold potatoes (about 2), peeled, chopped
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
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How do I make it ?
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Step 1
Cook carrots, celery and onions in dressing in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Step 2
Add sausage; cook 5 min. or until evenly browned, stirring frequently. Add all remaining ingredients except cream cheese product, dill and parsley; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally.
Step 3
Mash carefully with potato masher to break up some of the beans and potatoes; simmer 10 min., stirring occasionally. Gradually add cream cheese product, stirring after each addition until cream cheese is melted and mixture is well blended. Stir in herbs.
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Make Ahead
Prepare soup as directed, except do not add the cream cheese product or herbs. Cool, then refrigerate up to 24 hours. When ready to serve, reheat then gradually add the cream cheese, stirring after each addition until cream cheese is completely melted and mixture is well blended. Stir in herbs.
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Substitute
Substitute turkey kielbasa or ham for the sausage.
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Serving Suggestion
Serve with a crusty baguette or rye bread.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Total fat 10 g
15 %
Saturated fat 4 g
20 %
Cholesterol 35 mg
Sodium 980 mg
41 %
Total carbohydrate 25 g
8 %
Dietary fibre 6 g
24 %
Sugars 5 g
Protein 13 g
Vitamin A
40 %
Vitamin C
25 %
Calcium
8 %
Iron
15 %
Servings
12 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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