3 medium parsnips (2 cups), peeled and chopped into cubes
1 large onion, roughly chopped
3 dried bay leaves
2 15-oz cans cannellini beans, drained and rinsed
7 medium sage leaves, chopped
48 oz low-sodium chicken stock
salt & pepper to taste
Method
Heat the oil and butter in a soup pot over medium heat. Add the parsnips, onion, salt & pepper, stirring occasionally until softened and translucent. Add the white beans, sage and stock. Stir to combine. Add the bay leaves and bring to a boil. Reduce heat, partially cover the pot and simmer for 20 minutes.
Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2015/03/02/parsnip-and-white-bean-soup/