Parsnip, Potato & White Bean Soup

Serves: 6
Preparation Time: 10
Cooking Time: 25


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


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

  2. Add beans and blend until smooth. Season with freshly ground pepper and keep warm.

  3. Spoon soup into bowls. Drizzle a little balsamic vinegar over each serve.

  4. If desired, cook prosciutto slices in a non-stick fry pan until crisp, add to soup along with a drizzle of balsamic vinegar.


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