Roasted garlic parsnip white bean soup

Roasted Garlic, Parsnip and White Bean Soup

Roasted garlic parsnip white bean soup

Roasted Garlic, Parsnip and White Bean Soup

A rich, creamy soup made with roasted garlic, onion, parsnips, and hearty white beans.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dishes, Sides, Soups and Stews
Cuisine African, American, Italian, Spanish
Servings 8 Servings
Calories 230 kcal

Equipment

  • Blender, food processor, or potato masher

Ingredients
  

  • 6 cloves garlic or 2-3 tablespoons jarred garlic, chopped
  • 1 pound parsnips (about 4), peeled and cut into 1-inch pieces
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 6 cups low-sodium vegetable or chicken broth
  • One (15-ounce) can white beans (e.g., cannellini, navy, or Great Northern), drained and rinsed
  • ½ lemon, juiced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat oven to 400 F. On a large rimmed baking sheet, toss together parsnips, onion, garlic, olive oil, Italian seasoning, salt, and pepper. Roast for 45-60 minutes, until garlic and parsnips are fork tender and golden brown. Set aside to cool.
  • In a blender, add half of the roasted vegetables, broth, lemon juice, and beans and puree until smooth. If mixture is too thick, add water or broth to thin it. Transfer to a large pot.
  • Add the remaining half of the ingredients to the blender and puree. Transfer to pot.
  • Heat pot on medium heat, stirring frequently to prevent the bottom from scorching. Serve hot.

Nutrition

Serving: 1 cupCalories: 230kcalCarbohydrates: 35gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 280mgFiber: 8gSugar: 5g
Keyword Canned, Comfort Food, Fall, Slow Cooker, Vegetarian
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