Chunky White
Bean & Vegetable Soup
½ cup chopped
onion
½ cup chopped
carrots
½ cup chopped
celery
¼ cup balsamic
tomato basil vinaigrette dressing
1 pound smoked
spicy sausage
4 ½ cups water
2 cans (15
ounces each) cannellini beans, rinsed
½ pound Yukon
gold potatoes, peeled & chopped
2 cans (14
ounces each) chicken broth
½ cup chive and
onion cream cheese spread
¼ cup chopped
fresh dill
¼ cup chopped
fresh parsley
Cook onions,
carrots and celery in dressing in large saucepan on medium heat 5
minutes, stirring frequently. Add the sausage; cook 5 minutes or
until evenly browned, stirring frequently. Add remaining ingredients
except cream cheese spread and herbs. Mix well, bring to a boil,
cover and simmer on medium-low heat 15 minutes, stirring
occasionally. Carefully mash some of the beans and potatoes with a
potato masher to break up; simmer 10 minutes, stirring occasionally.
Gradually add cream cheese spread, stirring after each addition until
cream cheese is completely melted and mixture is well blended. Stir
in herbs and serve.
