Skip to main content
Soup • American

White Bean and Parsnip Soup Recipe

Smooth, creamy white beans and earthy, sweet parsnips pair up with fresh and bright sage for a comfort food White Bean and Parsnip Soup that's delicious, filling and light.

4.8 from 144 votes
60 mins
Total Time
8
servings
Jump to Recipe
White Bean and Parsnip Soup

How to Make the Best White Bean and Parsnip Soup

This creamy White Bean and Parsnip Soup delivers comfort in every spoonful with its velvety texture and warming flavors. The combination of earthy parsnips and creamy white beans creates a naturally thick, satisfying base, while fresh sage and thyme add bright, herbaceous notes that make this soup feel anything but ordinary.

Roasting the parsnips and garlic first brings out their natural sweetness and adds a subtle caramelized depth to the finished soup. The technique of blending the entire mixture creates a silky-smooth texture that feels indulgent while remaining light and nourishing. This is the kind of soup that works equally well as a weeknight dinner or an elegant starter for entertaining.

Perfect for winter months, this recipe yields eight generous servings and can easily be made ahead and frozen. The optional crispy sage leaf garnish adds a professional touch that transforms a simple bowl of soup into something restaurant-worthy.

White Bean and Parsnip Soup

White Bean and Parsnip Soup

Smooth, creamy white beans and earthy, sweet parsnips pair up with fresh and bright sage for a comfort food White Bean and Parsnip Soup that's delicious, filling and light.

4.8 from 144 votes
CourseSoup
CuisineAmerican
Keywordhealthy winter soups, parsnip recipes, root vegetable soups, white bean soup
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings8 servings
Calories69kcal
AuthorAlex Raeburn
Prevent your screen from going dark

Ingredients

Main Ingredients

Seasoning

Instructions

Roasting the Vegetables

  1. Preheat your oven to 400°F. Peel the parsnips and cut into 3-4" pieces. For larger parts of the parsnips, cut in half or quarters so they are all about the same size.
  2. Peel two cloves of garlic. Lightly toss parsnips and garlic with 1 tablespoon of olive oil and spread out on a baking sheet lined with parchment paper.
  3. Bake at 400°F for 20-25 minutes until slightly brown and roasted.

Preparing Ingredients

  1. When parsnips are almost roasted, start to prepare your other ingredients. Thinly slice the leek into quarters - cut the end off the leek, cut in half horizontally and then vertical so your leek is in four long pieces, then thinly slice.
  2. Chiffonade 4 large sage leaves or 6 medium sage leaves. Remove the thyme leaves from the sprigs. Drain and rinse your beans and set aside.

Making the Soup

  1. In a stock pot, heat 3 tablespoons of olive oil. Add the leeks and sauté about 3 minutes. Add the herbs and sauté 3 minutes more or until the leeks are translucent.
  2. Add the beans, roasted parsnips, roasted garlic, salt, white pepper and 4 cups of chicken stock. Stir the ingredients, reduce to medium heat and bring to a boil - about 10-15 minutes.
  3. Reduce heat to low and add the remaining 2 cups of chicken stock. Stir to combine and then blend the ingredients together using an immersion blender.
  4. Once ingredients are blended, season with salt and pepper to taste. For a fancy garnish with a pop of flavor, fry a few sage leaves in oil until crispy and top each bowl of soup with a crispy sage leaf.

Notes

  • For a vegetarian version, substitute the chicken stock with vegetable stock.
  • This soup freezes well for up to 3 months.
  • Crispy sage leaves make an elegant and flavorful garnish.
Jump to Recipe