WHITE BEAN + KALE SOUP WITH PARSNIP CRISPS

WHITE BEAN + KALE SOUP WITH PARSNIP CRISPS

Our first 2023 local food obsession - parsnip crisps. These white winter roots can be peeled into thin strips and baked into crispy, sweet, and nutty crisps. Topped with sumac, rosemary, and parmesan, they rival both dirty fries and kale chips. We used them to top a white bean and kale soup but they're delicious for a snack or side as well!

I N G R E D I E N T S

WHITE BEAN + KALE SOUP

• 1/2 large onion or shallot

• 2 large cloves of garlic

• 1/4 LB mushrooms or meat protein of choice

• 2 TBSP herbs of choice (we used tarragon, rosemary, and oregano from Footehills Farm)

• 1/2 TSP Salt

• Black Pepper

• Red Pepper Flakes

• 6 CUPS water

• 1 CAN white beans (great northern or cannellini beans)

• 1 BUNCH lacinato kale

PARSNIP CRISPS

• 1/2 LBS parsnip (roughly one small or 1/2 large)

• Olive oil

• Salt

• Pepper

• Herbs of choice (we used rosemary and sumac)

• Parmesan Cheese

PROCESS

1. Sautee the onions, garlic, and mushrooms in a large soup pot until the onions are translucent. Add herbs, salt, black pepper, and red pepper flakes and stir until fragrant.

2. Add six cups of water and white beans, bringing to a slow simmer. Add half the kale to the broth and let simmer for 15-30 minutes, letting the favors combine.

3. Meanwhile, preheat the oven to 325 degrees. Use a carrot peeler to make thin parsnip strips. Place on a baking sheet, coat with olive oil and sprinkle with salt, black pepper, rosemary, and parmesan cheese. Bake for about 15 minutes, until golden brown and crispy.

4. Add the remaining kale to the soup and salt to taste. Top with parsnip crisps and freshly grated parmesan to serve.
   
   Feast with the seasons!