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

White Bean and Parsnip Soup

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.
Course Soup
Cuisine American
Keyword healthy winter soups, parsnip recipes, root vegetable soups, white bean soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings 8 servings
Calories 69kcal
Author Lauren


  • 1 pound fresh parsnips
  • 2 cloves of garlic
  • 1 leek thinly sliced
  • 4-6 fresh sage leaves
  • 2 sprigs of thyme
  • 1 teaspoon kosher salt
  • ¼ teaspoon 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


Serving: 1bowl | Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg