Zuppa di pastinaca, fagioli bianchi e timo | Parsnip, thyme and white bean soup

This simple and quick soup warms your soul on those early, cold autumn days.


serves 6


1 large red onion, sliced

3 cloves of garlic, sliced

1 tin (400grams) of white beans (cannellini)

1 large handfull of fresh thyme

1L of chicken stock or veggie stock

olive oil

1 teaspoon of nutmeg

black pepper, freshly ground

3-4 parsnips

2 handfulls of packaged, diced soup vegetables


  1. Peel the parsnips, drain and rinse the cannellini beans and pick the thyme.
  2. Coat the bottom of a pan with olive oil and heat over medium-high.
  3. Then cook the parsnips, garlic and onion until softened and slightly coloured.
  4. Add the soup vegetables, beans, nutmeg, stock and thyme and simmer for 15-20 minutes.
  5. Blitz the soup in a blender or with a stick blender until smooth, add extra stock if it’s too thick.
  6. Season with some salt and pepper and serve hot!


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