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Parsnip and White Bean Soup

A creamy, healthy, and filling soup

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3-4 medium parsnips, peeled and chopped
  • 1 can cannelleni beans, reserve 2 tbsp
  • 4 cups vegetable broth
  • scallions, chopped


  1. In a large pot on medium heat, add the olive oil and chopped onions. Cook until soft, about 2 mins.
  2. Add the garlic and parsnips. Stir and cook for another 2 minutes.

  3. Add the can of beans, minus 2 tbsps, and the vegetable broth. Cover the pot and let parsnips simmer, mixing occasionally, about 20 minutes.

  4. Let the soup cool for about 10 minutes.
  5. Transfer the soup (only enough that will fit) into a food processor or blender. Blend until smooth, on repeat until all the soup is blended (and you've avoided soup from splattering all over your kitchen)
  6. Pour into bowls, top with the reserved beans, chopped scallions, and a pinch of salt.
  7. Serve with bread if you wish.