White Bean and Parsnip Winter Soup
Prep time
Cook time
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January is National Soup Month, so cozy up and celebrate with this White Bean and Parsnip Winter Soup. Parsnips are similar to carrots, but provide a richer and slightly sweeter flavor when cooked. They are also a great alternative to potatoes with less starch and more vitamins and minerals. This soup provides the satisfaction of a creamy soup but with less guilt. Blending the cannellini beans (also known as white beans) with the parsnips will give a smooth, creamy consistency without using dairy. I like my soups slightly chunky, so I pureed about ¾ of it and mixed it in with what was left in the pot. Enjoy this hearty soup and stay warm this winter.
Recipe type: Soup
Cuisine: American
Serves: 4
  • 3 parsnips
  • 2 cloves garlic, minced
  • 2 tsp fresh rosemary, chopped
  • 3 tsp olive oil
  • 1 onion, chopped
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 can (15 ounces) cannellini beans, rinsed
  • Salt & pepper, to taste
  • Parsnip chips:
  • Thinly shaved parsnip slices
  • Olive oil spray
  • Salt, to taste
  1. Preheat oven to 350 degrees. Wash and peel parsnips. To make parsnip chips, use a vegetable peeler to thinly shave a length-sized slice. Use a little more pressure than when you peeled to achieve a thick slice.
  2. Make 6-8 slices and lay flat on a baking sheet. Use olive oil spray to coat both sides and lightly salt.
  3. Now prep the parsnips for the soup. Cube the parsnips. On a separate baking sheet, toss the cubed parsnips with garlic, rosemary, 1 teaspoon of olive oil, and a dash of salt.
  4. Place both the parsnip chips and cubed parsnips in the oven. After 5 minutes, check on parsnip chips. Cook until the center is crispy and edges are golden brown, about 6-7 minutes. Roast cubes parsnips for about 20 minutes or until soft.
  5. In a large pot, add the remaining 2 teaspoons of olive oil and bring to medium high heat. Dice onion and transfer to pot. Cook onions until soft and tender. Add vegetable broth and bay leaf. Bring to a low boil. Add cannellini beans and roasted parsnips and simmer for 15 minutes.
  6. Carefully transfer ¾ of the soup to a blender and puree. You may need to do so in batches. Puree soup to desired consistency. Mix the pureed soup with the remaining ¼ of the chunky soup. Ladle into bowls, top with 2 parsnip chips, and serve warm.
Nutrition Information
Serving size: 2.5 cups Calories: 229 Fat: 5 Saturated fat: 1 Carbohydrates: 41 Sugar: 9 Fiber: 11 Protein: 7 Cholesterol: 0
Recipe by Sarah Koszyk at http://sarahkoszyk.com/white-bean-and-parsnip-winter-soup/