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White Bean and Parsnip Soup

White Bean and Parsnip Soup

Name: White Bean and Parsnip Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: Garlic 6 cloves; Parsnip 1 lb; Onion 1; Olive oil 3 tbsp; Rosemary 1 tbsp; Kosher Salt ½ tsp; Black pepper; Cannellini 2 cups; Vegetable broth 6 cups; Lemon juice 1 tbsp; Pepitas ¼ cup

wintry parsnip soup

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55m
Serves 6
Easy
400 ºF
(1)

Ingredients

	6 cloves Garlic large, unpeeled, whole
	1 lb Parsnip peeled and cut into 1-inch pieces
	1 Onion peeled and cut into 8 wedges
	3 tbsp Olive oil extra-virgin, plus more for serving
	1 tbsp Rosemary dried or fresh, whole
	½ tsp Kosher Salt plus more to taste
	Black pepper ground, to taste
	2 cups Cannellini cooked, drained and rinsed
	6 cups Vegetable broth low-sodium
	1 tbsp Lemon juice
	¼ cup Pepitas to serve

Nutritional information

375

Calories

10g

Fat

55g

Carbohydrate

19g

Protein

0mg

Cholesterol

289mg

Sodium

Cuisine:

American Recipes

Ingredients

6 cloves Garlic
large, unpeeled, whole
1 lb Parsnip
peeled and cut into 1-inch pieces
1 Onion
peeled and cut into 8 wedges
3 tbsp Olive oil
extra-virgin, plus more for serving
1 tbsp Rosemary
dried or fresh, whole
½ tsp Kosher Salt
plus more to taste
Black pepper
ground, to taste
2 cups Cannellini
cooked, drained and rinsed
6 cups Vegetable broth
low-sodium
1 tbsp Lemon juice
¼ cup Pepitas
to serve

White Bean and Parsnip Soup

White Bean and Parsnip Soup is the perfect soup recipe to warm up this season. Low on effort and made with simple ingredients, it delivers big flavor, and it’s one of my favorite recipes to make during the winter and holiday season. Serve this creamy parsnip and white bean soup as a starter or a meal, topped with pepitas, a drizzle of extra-virgin olive oil, and cracked black pepper. So good!

To make this soup, start by roasting the chopped parsnips, onions, and whole garlic cloves with olive oil, fresh rosemary, salt and black pepper until you get them fork-tender and nicely caramelized. Once roasted, remove the baking pan from the oven and allow the veggies to cool for a few minutes. Squeeze out the roasted garlic cloves and purée with parsnips, onions, white beans, vegetable broth, and lemon juice. Reheat the soup and serve.

To make the White Bean and Parsnip Soup, you will need the following ingredients:

Steps to make White Bean and Parsnip Soup

1	Preheat oven
Preheat the oven to 400 ºF.
2	Prepare vegetables	1
On a large rimmed baking sheet, toss together 6 unpeeled garlic cloves, 1 pound chopped parsnips, 1 sliced onion, 3 tablespoons extra-virgin olive oil, 1 tablespoon rosemary, ½ teaspoon salt, and black pepper to taste.
3	Roast	45
Roast for 40 to 45 minutes until the vegetables are fork-tender and just turning golden. Watch closely, as not to burn. Once ready, remove from the oven and set aside to cool slightly.
4	Place vegetables in food processor	2
Into a food processor, squeeze out the roasted garlic cloves and add the roasted vegetables, 2 cups cooked beans, 6 cups vegetable broth, and 1 tablespoon lemon juice.
5	Puree	2
Pulse until smooth.
6	Reheat	5
Transfer the puréed soup to a large pot. Thin with additional broth or a splash of water if needed. Heat the soup over medium heat, stirring constantly, until hot. Taste and adjust for seasoning.
7	Serve
Ladle into bowls and garnish with a drizzle of extra-virgin olive oil, pepitas, and black pepper. Serve and enjoy!

This wintry White Bean and Parsnip Soup will warm you right up. Vegetarian and vegan-friendly, this flavorful soup is warming and cozy without feeling heavy. Did you make it? Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.