Parsnip, Sage, and White Bean Soup

When you want a hot bowl of soup, try our Parsnip, Sage, and White Bean Soup recipe.

Parsnip, Sage, and White Bean Soup

Total Time: 45 minutes

Yield: 4

Parsnip, Sage, and White Bean Soup

When all you want is a nice hot bowl of soup, we recommend the Parsnip, Sage, and White Bean Soup recipe found on Jamie Oliver’s website. Not only is it gorgeous to look at, it’s delicious, low in calories, and high in protein. Plus, it only takes 45 minutes to make and it serves four people.

So, what’s inside the soup?

374 calories
2 grams of protein
9 grams of fiber

Now, let’s talk about making it. It’s easy with just seven ingredients and a few steps.


  • 1 onion (white or yellow)
  • 3 large parsnips
  • 1 (420g) can of cannellini beans
  • 3 sprigs of fresh sage
  • Olive oil
  • 1 fresh bay leaf
  • 1 liter organic chicken stock


  1. 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).
  2. In a large pan, over medium heat, heat 50 ml of olive oil in a pan. Cook the onion and parsnips for 10 minutes (until softened but not colored).
  3. Add the bay leaf, beans, sage, and stock to the large pan and simmer for 15 minutes.
  4. For the crispy parsnips: Preheat the oven to 400 (F) or 200 (C).
  5. Peal and very thinly slice the remaining parsnip and pick the sage off the two remaining sprigs.
  6. Brush the parsnip slices and sage leaves with oil and place onto a pan and bake for 5 to 10 minutes, until crispy.
  7. Remove the bay leaf from the soup and then pour the remaining mixture into a blender and blend until smooth. You can add extra stock or water if the soup is too thick.
  8. Adjust seasoning to taste and serve with a drizzle of olive oil and crispy parsnips on top.
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