Smooth, creamy white beans and earthy, sweet parsnips pair up with fresh and bright sage for a comfort soup that’s delicious, filling and light.
- 1 onion
- 2 large parsnips
- 1 x 420 g tin of cannellini beans
- 1 sprig of fresh sage
- olive oil
- 1 bay leaf
- 1 liter chicken stock
- peel and roughly chop the onion and parsnips.
- Drain and rinse the cannellini beans.
- Roughly chop the sage leaves.
- Heat some olive oil in a pan over a medium heat, add the onion and parsnips and sweat for 10 minutes, until softened but not coloured.
- Add the beans (retain some of the whole beans and add them at the end for decoration if you want to), stock, sage and bay leaf. Bring to the boil, then reduce the heat and simmer for 15 minutes.
- Remove and discard the bay leaf from the soup, then purée it with an immersion blender until smooth. Just add extra stock or water if the mixture is too thick.
Crispy parsnips & sage leaves
- Preheat the oven to 200ºC.
- Peel and very thinly slice a parsnip.
- Pick the sage leaves.
- Brush the parsnip slices and sage leaves with some olive oil, and bake for 5 to 10 minutes, checking often, until crispy.