Family Foods

Hearty Root Vegetable Soup

Makes 4 servings By CAMPBELLS®

Ingredients:

• 1 tsbp (15 mL) Canola Oil
• 1/2 cup (125 mL) Carrots, medium diced
• 1/2 cup (125 mL) Turnips, medium diced
• 1/2 cup (125 mL) Onion, medium diced
• 1 tsbp (15 mL) garlic, chopped
• 1 tsbp (15 mL) fresh rosemary, chopped
• 1/2 tsbp (7 mL) fresh thyme, chopped
• 1/2 can (28 oz/796 mL) no salt added diced tomatoes
• 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
• 1 carton (900 mL) CAMPBELL'S® Ready to Use No Salt Added Vegetable Broth
• 1 cup (250 mL) packed, fresh baby spinach

Directions:

1. Heat the oil in a medium saucepan and sauté carrots, turnips, onions and garlic for 1 minute.
2. Add the fresh herbs, diced tomato, white kidney beans and broth to the saucepan and simmer for 15 minutes or until the vegetables are cooked.
3. Stir in the spinach and turn off the heat. Serve hot.