- 1 onion, chopped
- 3 cloves garlic, sliced
- 1 tbsp oregano
- 3 parsnips, peeled and diced
- 2 tins cannellini beans
- 1 parmesan rind
- 500ml chicken stock
- 2 tbsp wild rocket pesto
Fry the onion with some olive oil in a medium saucepan for around 10 minutes, until soft. Add the garlic and fry for another few minutes.
Add the oregano and parsnips and stir. Let this sit for 30 seconds before adding the stock, seasoning and parmesan rind. Simmer on a low heat for 15-20 minutes, until the parsnip is soft.
Remove the rind and blitz with a hand blender until nice and smooth, taste for seasoning. You may have to add a bit of water if it’s getting too thick.
Serve with a big dollop of wild rocket pesto. Enjoy x