white bean parsnip soup


We were all really exited to visit the Tybush Mountain Alpaca Farm to learn more about their animals and family farm. Thank you John and Elva so much for hosting! After such long winter, we appreciate even more a beautiful Spring day. For this event, I cooked with what I had at home to make lunch for the Honest Weight Food Co-op and Agricultural Stewardship Association visit.  I wanted to bring a hearty warm taste. I always have beans, so I started with 3 pounds of  navy beans = soup for 30 people. I am very appreciative some of these recipes are shared — thank you Daniel Berman!


White Bean Parsnip Soup

3 pounds of dried white beans, I used navy beans

6 parsnips, scrubbed and cut into 1-inch rounds

1 large onion, chopped

1 head of garlic, minced

2 bay leaves


salt and black pepper to taste

4 tablespoons of olive oil, stirred in the end

1/4 cup lemon juice, stirred in the end

Cook beans and vegetables together in the pressure cooker according to manufacture directions for 15 minutes.  Open the pot and check beans and vegetables are tender. Purée the soup with olive oil and lemon juice. Adjust salt and pepper. This soup could also be made by soaking the beans overnight and either cooking on crock pot on low for 8 hours or on high for 6 hours.


We served the soup with Amy Ellis’ Ramp Pesto and baguette

1 bunch of ramps, cleaned and roughly chopped; I used all of it – no waste

1/2 cup pine nuts (toasted); although Walnuts will also work nicely and less expensive

1/3 cup(give or take) olive oil (I used evoo)

1/2 cup grated parmigiano reggiano cheese

Dash of sea salt and pepper

a squirt of lemon

Place ramps and pine nuts in the food processor. Pulse a few times. Add cheese, salt, pepper and lemon, pulse again. While processing slowly add the Olive Oil until smooth or the consistency you like.


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