Smooth, creamy white beans and earthy, sweet parsnips pair up with fresh and bright sage for a comfort food White Bean and Parsnip Soup that’s delicious, filling and light.
- 1 pound fresh parsnips
- 2 cloves of garlic
- 1 leek, thinly sliced
- 4–6 fresh sage leaves
- 2 sprigs of thyme
- 1 tsp kosher salt
- 1/4 tsp white pepper
- 2 15.5-ounce cans Great Northern Beans
- 6 cups unsalted chicken stock*
- 4 tablespoons Extra Virgin Olive Oil
- salt and pepper to taste
- Preheat your oven to 400F. Peel the parsnips and cut into 3-4″ pieces. For larger parts of the parsnips, cut in half or quarters so they are all about the same size. Peel two cloves of garlic. Lightly toss parsnips and garlic with 1 tablespoon of olive oil and spread out on a baking sheet lined with parchment paper. Bake at 400F for 20-25 minutes until slightly brown and roasted.
- When parsnips are almost roasted, start to prepare your other ingredients. Thinly slice the leek into quarters – cut the end off the leek, cut in half horizontally and then vertical so your leek is in four long pieces, then thinly slice. Chiffonade 4 large sage leaves or 6 medium sage leaves. Remove the thyme leaves from the sprigs. Drain and rinse your beans and set aside.
- In a stock pot, heat 3 tablespoons of olive oil. Add the leeks and sauté about 3 minutes. Add the herbs and sauté 3 minutes more or until the leeks are translucent. Add the beans, roasted parsnips, roasted garlic, salt, white pepper and 4 cups of chicken stock. Stir the ingredients, reduce to medium heat and bring to a boil – about 10-15 minutes.
- Reduce heat to low and add the remaining 2 cups of chicken stock. Stir to combine and then blend the ingredients together using an immersion blender.
- Once ingredients are blended, season with salt and pepper to taste. For a fancy garnish with a pop of flavor, fry a few sage leaves in oil until crispy and top each bowl of soup with a crispy sage leaf.
*Chicken stock can be substituted for vegetable stock for a vegetarian/vegan recipe
- Category: soup
- Method: stove top
- Cuisine: american
Keywords: white bean soup, parsnip recipes, healthy winter soups, root vegetable soups