You could make this soup by substituting potato for parsnip, but I think that the parsnip adds a pleasing sweetness to the beans and works well with tarragon. Dried tarragon is fine to use here. Its a herb which retains its pungency. If you prefer a thick soup, simply use less stock or water. The touch of lemon juice is important. Added at the end of cooking it really freshens up the flavour.
Ingredients (serves 2)
1 x 400g tin white kidney beans or cannellini beans
1 small parsnip, chopped into small pieces (approx 50g)
½ large onion, chopped
1 tbsp olive oil
½ tsp rosemary leaves, finely chopped
500ml light vegetable or chicken stock or water
1 tsp garlic powder
½ tsp dried tarragon (or ½ tbsp fresh tarragon leaves)
Salt, to taste
White pepper, to taste
Lemon juice, to taste
Olive oil or parsley oil to drizzle
Method
Ingredients (serves 2)
1 x 400g tin white kidney beans or cannellini beans
1 small parsnip, chopped into small pieces (approx 50g)
½ large onion, chopped
1 tbsp olive oil
½ tsp rosemary leaves, finely chopped
500ml light vegetable or chicken stock or water
1 tsp garlic powder
½ tsp dried tarragon (or ½ tbsp fresh tarragon leaves)
Salt, to taste
White pepper, to taste
Lemon juice, to taste
Olive oil or parsley oil to drizzle
Method
- Heat the olive oil in a pan and add the onion. Cook gently until slightly softened then add the chopped parsnip, rosemary and 200 ml of stock or water and a pinch of salt. Simmer until the parsnip is cooked through.
- Add the beans and two tablespoons of their can liquid. Heat through.
- Place the mixture in a blender and process until smooth (add more stock if needed).
- Return to the pan and add the remainder of the stock or water, the tarragon and the garlic powder, stirring until the soup is the consistency you prefer. You may not need all the stock. Heat gently for at least ten minutes.
- Add lemon juice, salt and ground white pepper, to taste.
- To serve, drizzle with a little olive oil or parsley oil and sprinkle with a little dried of fresh tarragon.
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