Name: Roasted Parsnip, Rosemary and White Bean Soup
Cook time: 60 min
Yield: 4
Ingredients: 3 large parsnips, peeled and roughly chopped; 1 onion, cut into wedges; 400g tin of white beans (such as cannellini, butter/lima or haricot/navy beans), drained and rinsed; 3 rosemary sprigs, 1 with leaves chopped and reserved for serving; 3 garlic cloves, unpeeled; 3 tbsp olive oil, plus 1 tbsp to serve; 750ml‑1litre/11/3 ‑13/4 pints vegetable stock; Sea salt and freshly ground black pepper

VMG Recipes