Ingredients

• 4 teaspoons olive oil
• 4 onions, finely chopped
• 2 carrots, finely diced
• 2 litres salt reduced chicken stock
• 4 large waxy potatoes, diced into 2cm cubes
• 800g cannellini beans, drained and rinsed
• ½ cup dill, coarsely chopped
• Croutons for serving

Method

1. Heat oil in a large saucepan over medium heat. Add onion and carrot, saute for 10 minutes or until softened
2. Add stock and potato, bring to a simmer and cook for 15 minutes or until potato is very tender
3. Add cannellini beans and stir occasionally until heated through
4. Garnish with dill and croutons.

Nutrition information panel