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White Bean Soup with Hazelnut Rosemary Pesto
Beans can sneak their way into almost any soup. Your mushroom look too watery? Add beans. Potato + leek is not creamy enough? Add beans. This white bean soup delivers the creamy silkiness that you crave from a winter soup, whilst the parsnip and pear add an earthy sweetness. Parsnips partnered with roasted garlic is one thing, but add crunchy sage atop and it’s even more flavoursome. The garlic cloves, when roasted in their skins, deliver a sweet but rounded depth that we LOVE, finished with a nutty, rosemary pesto to top it all off.
Ingredients
1 jar Queen White / Cannellini Beans or Organic White Beans - with their bean stock
3 medium or 2 large parsnips, peeled and roughly chopped into 2cm chunks
2 pears, peeled and roughly chopped into 2cm chunks
1 large onion, peeled and roughly chopped into 2cm chunks
3-4 fat cloves of garlic, skin on
2 tbsp extra virgin olive oil
1 tsp cumin
450 ml vegetable or chicken stock (judge by eye how much extra stock you’ll need, depending your preferred soup-consistency)
For the pesto:1 small bunch of parsley (roughly 10g), roughly chopped
2-3 tbsp extra virgin olive oil
1 tbsp of rosemary leaves, finely chopped
50g blanched and toasted hazelnuts
50g parmesan cheese, grated
Cheat: Use a shop bought pesto, chopping 1 tablespoon of fresh or dried rosemary into it instead SubstitutionsHazelnuts - walnuts or pine nuts
Parmesan - veggie alternative, pecorino
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Directions
Preheat the oven to 200°C. Put the chopped parsnips, pears, onion, garlic cloves and pears in a foil-lined roasting tray, drizzle generously with olive oil and season with the cumin, salt and pepper and give it a good mix. Roast for 34-40 minutes until the vegetables are tender and have started to caramelise.
While the veg is roasting, make the hazelnut and rosemary pesto. Add all of the pesto ingredients to a blender and blitz until a chunky paste is formed. Alternatively, grind the ingredients in a pestle and mortar for an even chunkier texture. Season to taste.
Remove the tray from the oven. Squeeze the garlic out of its skins and tip the contents of the tray into a large, deep dish or bowl. Add the beans with their stock and any additional stock and blitz until smooth using a hand blender.
To serve, pour the hot soup into warm bowls. Top with a spoonful of the pesto. This soup can happily be made in advance (will keep for up to 3 days) and can be reheated in a saucepan to serve. It will also freeze well; cook straight from frozen until piping hot.
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