close up of bowl of parsnip and white bean soup with a fried sage leaf

White Bean and Parsnip Soup

  • Author: Lauren
  • Prep Time: 15 minute
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x


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
  • 46 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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