Soups, White Bean Recipes - November 7, 2022

Creamy White Bean + Parsnip Soup with Sage Pesto

Name: Creamy White Bean + Parsnip Soup with Sage Pesto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 3
Ingredients: 1 tbsp olive oil; 3 large parsnips, peeled + roughly chopped into medium sized chunks (keep the skins!); 1 onion, peeled + roughly chopped; 1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini); 700ml veg stock; 5 tbsp olive oil; 1 small garlic clove; 50g pistachios , plus extra for garnish; 1 handful of sage (roughly 10g), leaves picked; 50g parmesan, grated; ½ lemon juice

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

30 minutes

Author:

Hannah Wilding

SAD SOUP WILL BE NO MORE! The trick? Just add BEANS. Whether you're blitzing them, crisping them up or keeping them chunky, we GUARANTEE your soup will be take to the next level. And we have a no waste hack for you: crisp up those parsnip skins for a crunchy topper.

NOTE: if you didn't want to make pesto from scratch, any jar pesto will do the trick

Ingredients

1 tbsp olive oil
3 large parsnips, peeled + roughly chopped into medium sized chunks (keep the skins!)
1 onion, peeled + roughly chopped
1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, such as haricot or cannellini)
700ml veg stock

FOR THE SAGE PESTO

5 tbsp olive oil
1 small garlic clove
50g pistachios , plus extra for garnish
1 handful of sage (roughly 10g), leaves picked
50g parmesan, grated
½ lemon juice

Directions

Start with the pesto: put all of the pesto ingredients in a food processor with just 2 tbsp of the olive oil and blend until it starts to form a paste. Keep adding more oil as you go until you reach a texture you can dollop. Season with salt and set aside.
Preheat the oven to 180C. Arrange the parsnips in a baking dish and drizzle with olive oil, salt and pepper. Roast for 25-30 mins until softened, turning halfway through.
Heat 1 tbsp olive oil in a pan over a medium heat. Cook the onion for 7-8 minutes until starting to soften.
Add the white beans with their stock along with the veg stock and stir to combine. Bring to a simmer for 4-5 minutes.
Once the parsnips have about 5-6 minutes cooking time left, remove from the oven and push them to one side of the tray and add the parsnip skins on the other side, tossing them in the oil. Continue to cook for a few more minutes until the skins get crispy.
Once soft, remove the parsnips from the oven. Set the crispy skins aside and pour the remaining chunks into the pan with the beans and onions. Stir to combine.
Using a hand blender, blitz the mixture together until you reach your desired consistency. Add more stock or water to loosen, if necessary.
Serve the soup into bowls. Top with the crispy parsnip skins and dollop over the pesto. Serve with bread for mopping up the goods.