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.
- 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
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.
- Make 6-8 slices and lay flat on a baking sheet. Use olive oil spray to coat both sides and lightly salt.
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.
- 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.
- 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.
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.