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.