- Yield: 8
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Serving: 1 cup
Nutrition facts (per portion)
- Calories: 230
- Carbohydrate Content: 35g
- Cholesterol Content: 0mg
- Fat Content: 6g
- Fiber Content: 8g
- Protein Content: 11g
- Saturated Fat Content: 1g
- Serving Size: 1 cup
- Sodium Content: 280mg
- Sugar Content: 5g
- Unsaturated Fat Content: 5g
Roasted Garlic, Parsnip and White Bean Soup
Prep Tip: Choose parsnips that are dry and firm with no pits or soft spots. Smaller Parsnips that are lighter in color may be more flavorful and tender. Refrigerate unwashed parsnips in an unsealed plastic bag and store for up to four weeks.
Change It Up: Try mashed parsnips, or mix with mashed potatoes. Toss grated parsnips in your favorite coleslaw recipe instead of cabbage. Peel and cube parsnips and add to your favorite soup recipes.
Nutrition Tip: Parsnips have a sweet, nutty flavor and are a good source of fiber and vitamin C. Fiber helps you feel full,
helps keep your blood sugar level normal, can help lower your cholesterol, and helps to avoid constipation. Vitamin C is a watersoluble vitamin necessary for growth and development. Both are only found only in plant foods.
- garlic - 6 whole garlic cloves, chopped or 2-3 1 (15-ounce) can white beans, drained tablespoons bottled chopped garlic
- parsnips - 1 pound (about 4 parsnips), cut into 1-inch pieces
- onion - 1 medium onion, chopped
- olive oil - 2 tablespoons
- Italian seasoning - 1 tablespoon
- broth - 6 cups low-sodium vegetable or chicken broth
- white beans - 1 (15-ounce) can white beans, drained and rinsed or 2 cups of white beans cooked (cannellini, navy or Great Northern)
- lemon - Juice of half lemon
- salt - 1/2 teaspoon
- pepper - 1/4 teaspoon
1. Preheat oven to 400° F. On a large, rimmed baking sheet, toss parsnips, onion, garlic, olive oil, Italian seasoning, salt, and pepper. Roast for 45-60 minutes until garlic and parsnips are tender and golden brown. Set aside to cool.
2. Once cool enough to handle, combine half the beans, broth, lemon juice, and roasted vegetables in a blender and puree until smooth. If mixture is too thick, add more water or broth to thin it.
3. Transfer the pureed soup to a large pot, then repeat with the second half of the ingredients.
4. Heat on medium, stirring frequently to prevent the bottom from scorching. Serve hot.