Ingredients:

  • 3 large (450g) carrots, chopped into 1-inch chunks
  • 2 medium (300g) parsnips, chopped into 1-inch chunks
  • 1 large (200g) yellow onion, wedged
  • 1 head (50g) garlic, top sliced off
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) dried thyme
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 6 cups (1.4L) vegetable broth
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss your carrots, parsnips, and onions on a baking sheet with 3 tbsp olive oil, thyme, salt, and pepper. Note: Ensure they are in a single layer.
  2. Wrap the garlic head in foil with a drizzle of oil and nestle it on the baking sheet. Roast for 20-25 minutes until the vegetables have mahogany colored edges and smell sweet.
  3. Heat 1 tbsp of olive oil in your Dutch oven over medium heat. You should hear a light sizzle when the oil is ready.
  4. Squeeze the softened roasted garlic cloves out of their skins directly into the pot. Add the roasted vegetables and vegetable broth, then bring it to a gentle simmer for 10 minutes. The broth should start to take on a golden, opaque color.
  5. Take 1 cup of the cannellini beans and a splash of broth, then blend until smooth using an immersion blender. Stir this paste back into the pot. Note: This is what makes the Roasted Vegetable Soup with Beans creamy.
  6. Add the remaining whole beans and simmer for another 5 minutes. The soup should now look thick and velvety.
  7. Stir in the chopped kale or spinach and cook just until wilted.
  8. Remove from heat and stir in the lemon juice. The aroma should shift from earthy to bright and zesty.