Farmhouse Bean Soup with Parsnips and Spinach

We ♥ Local parsnips! This is an easy and nutritious dinner, full of protein and healthy fiber. Herbs give it a fresh take, even in the winter months. 

Prep Time

10 minutes

Cook Time

35 minutes


6 Servings


2 tablespoons olive oil
1 onion, yellow (diced)
1 carrot (peeled and diced)
3 parsnip (peeled and diced)
3 cloves garlic (peeled and minced)
1 tomato, diced (15-ounce can)
4 cups stock, vegetable
4 rosemary, fresh (sprigs)
4 thyme, fresh (sprigs)
1 beans, great northern (15-ounce can, rinsed and drained)
1 beans, pinto (15-ounce can, rinsed and drained)
1 beans, kidney (15-ounce can, rinsed and drained)
5 cups spinach (chopped)
  salt (to taste)
  black pepper (to taste)


In a large pot, heat the oil over medium-high heat. Add the onion, carrots, parsnips and garlic and sauté 5 to 7 minutes stirring occasionally. Add the tomatoes, stock and herbs and bring to a boil. Add the beans, reduce heat to simmer and cook 20 to 30 minutes until vegetables are tender. Stir in the spinach and season with salt and pepper to taste. Serve warm.


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