Ingredients:

  • 2 cans (15 oz / 425g each) cannellini beans, drained and patted dry
  • 3 large (450g) carrots, chopped into 1-inch chunks
  • 2 medium (300g) parsnips, peeled and chopped
  • 1 medium (150g) yellow onion, wedged
  • 6 cloves (20g) garlic, peeled and smashed
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 6 cups (1.4L) low-sodium vegetable broth
  • 2 tbsp (30ml) tomato paste
  • 1 tsp (5g) smoked paprika
  • 1 bay leaf
  • 2 cups (60g) chopped kale or spinach
  • 1 tbsp (15ml) lemon juice
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tbsp (30ml) olive oil
  • 1 cup (30g) sourdough croutons

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the drained beans, carrots, parsnips, onions, and garlic on a large rimmed baking sheet with 3 tbsp olive oil, thyme, salt, and pepper.
  2. Spread the ingredients in a single layer and roast for 25–30 minutes until the beans are slightly golden and the vegetables have charred, mahogany edges.
  3. Transfer the roasted mixture into a Dutch oven or heavy-bottomed pot.
  4. Stir in the tomato paste and smoked paprika, cooking for 2 minutes until the paste turns a deep brick red and smells nutty.
  5. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a gentle simmer over medium heat.
  6. Using an immersion blender, pulse the soup 3–4 times to break down about 20% of the beans to thicken the liquid into a creamy consistency.
  7. Stir in the kale and lemon juice, simmering for another 5 minutes until the greens are wilted.
  8. Serve in bowls garnished with chopped fresh parsley, a drizzle of olive oil, and optional sourdough croutons.