Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, parsnip and white bean soup with sage. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Parsnip and white bean soup with sage is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Parsnip and white bean soup with sage is something which I have loved my entire life. They are fine and they look wonderful.

Peel and very thinly slice the parsnip, and pick the sage leaves. For the soup: Peal and roughly chop the onion and two large parsnips (save the final parsnip). Drain and rinse the beans and then roughly chop one sprig of sage (save two sprigs).

To begin with this particular recipe, we have to prepare a few ingredients. You can cook parsnip and white bean soup with sage using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Parsnip and white bean soup with sage:

1. Prepare 500 g parsnips peeled and chopped
2. Get 1 small white onion chopped
3. Get 1 tin Canelloni beans
4. Prepare 1 vegetable stock pot
5. Take 1 1/2 pints water
6. Prepare 4 sage leaves
7. Prepare to taste salt and white pepper

Peel and very thinly slice the parsnip, and pick the sage leaves. Drain and rinse the cannellini beans, then pick and roughly chop the sage. White Bean, Sage, and Sausage Soup is the perfect simple dinner for a busy night. This soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage.

Instructions to make Parsnip and white bean soup with sage:

1. Lightly fry onions in a large saucepan
2. Add parsnips and cook for 2 minutes
3. Add beans, stock and water and sage
4. Cook for 20 minutes then blend until smooth

Enjoy half the soup for dinner tonight, and spoon half into a freezer bag to make life easier another night. Roasted Garlic, Parsnip, and White Bean Soup Recipe. Garlic and parsnips are roasted with onions, rosemary, and olive oil, then pureed with white beans and vegetable broth. It's impossible creaminess comes from the beans, making this feel super-rich without being heavy. Silky-smooth, dairy-free, vegan, and so easy.

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