Roasted Garlic, Parsnip and White Bean Soup

A rich, creamy soup made with roasted garlic, onion, parsnips, and hearty white beans.

Michigan Harvest of the Month™

Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Dishes, Sides, Soups and Stews

Cuisine African, American, Italian, Spanish

Servings Servings

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

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.

Serving: 1 cupCalories: 230calCarbohydrates: 35gProtein: 11gFat: 6gSaturated Fat: 1gSodium: 280mgFiber: 8gSugar: 5g

Keyword Canned, Comfort Food, Fall, Slow Cooker, Vegetarian