Chunky White Bean and Vegetable Soup

• 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

1. Cook carrots, celery and onions in dressing in large saucepan on medium heat 5 min.
2. or until vegetables are crisp-tender, stirring frequently.
3. Add sausage; cook 5 min.
4. or until evenly browned, stirring frequently.
5. Add all remaining ingredients except cream cheese product, dill and parsley; mix well.
6. Bring to boil; cover.
7. Simmer on medium-low heat 15 min., stirring occasionally.
8. Mash carefully with potato masher to break up some of the beans and potatoes; simmer 10 min., stirring occasionally.
9. Gradually add cream cheese product, stirring after each addition until cream cheese is melted and mixture is well blended.
10. Stir in herbs.

carrots, olive oil, sausage, water, white kidney beans, gold potatoes, philadelphia, dill, parsley

Taken from www.kraftrecipes.com/recipes/chunky-white-bean-vegetable-soup-169404.aspx (may not work)