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White Bean Root Vegetable Soup | This root vegetable soup with white beans brings together humble ingredients for an easy, flavorful and hearty soup. Perfect for cold winter nights. | SeasonedVegetable.com #soup #vegetarianrecipe #souprecipe #rootvegetables
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White Bean Root Vegetable Soup
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This root vegetable soup with white beans brings together humble ingredients for an easy, flavorful and hearty soup. Perfect for cold winter nights.
Servings: 6 servings
Calories: 286 kcal
Ingredients
  • 2 tablespoons olive oil
  • 1 onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic minced
  • 1 tablespoons dried thyme
  • 1 tablespoon dried sage
  • 1 tablespoon dried oregano
  • 4 carrots diced (380g)
  • 1 celeriac peeled and diced (320g)
  • 3 parsnips diced (330g)
  • 2 small rutabaga peeled and diced (330g)
  • 2 cups cooked white beans
  • Leftover parmesan rinds about 80g
  • 4 cups water
  • Parsley for topping
Instructions
  1. Heat olive oil in a large pot or dutch oven over medium heat.
  2. Add diced onion, salt and pepper. Reduce heat to low, and cook onions 8 to 10 minutes, stirring occasionally.
  3. Increase heat to medium high. Add garlic, thyme, sage and oregano. Stir quickly and continuously 2 to 3 minutes.
  4. Add carrots, celeriac, parsnips, and rutabaga. Cook vegetables about 5 minutes, stirring occasionally.
  5. Increase heat to high. Add cooked white beans, parmesan rind, and water. Bring to a boil, then reduce heat to low.
  6. Cover and let simmer 20 to 25 minutes until vegetables are tender.
  7. Remove parmesan rind before serving.
Recipe Notes

Seasoned Secret

Save the parmesan rinds, parsley stems, peels and trimmings to make vegetable stock for later.

I dice my vegetables into 1-inch cubes so they cook more quickly but keep a bit of texture.

You could easily make this soup a slow cooker or crock pot vegetable soup. Add all the ingredients to the pot and cook on low for 4 hours. If you’re cooking for this length, a larger dice will keep your vegetables from completely falling apart.

Vegan

Omit the parmesan rinds and instead, use some vegetable bouillon or vegetable stock in place of water.

Omnivore

Any ends or trimmings would add even more savory elements to this root vegetable soup. Leftover cuts are perfect for this soup, in keeping with the theme of a hunger moon. Sausage, shredded chicken, or ground turkey are also nice additions.

Check the Fridge

We’ve selected these root vegetables because they often go unfeatured. If you have other root vegetables on hand, feel free to use those. Turnips, potatoes, or radishes could also be used but the flavor profile will be very different from this combination. Wilted greens that have been sitting too long can also be added at the end. Spinach, arugula, kale, chard are all good options.