White bean soups have fed families for generations, long before recipes were written down. A handful of tinned or dried beans, whatever root vegetables were sitting in the pantry, and a good stock could turn very little into a proper meal. Parsnips found their way into pots like this one because a touch of frost turns their starches sweet, and they hold that sweetness through a long simmer, and sage has always been the herb that root vegetables reach for — it cuts through the earthiness and adds a savoury note that works with anything roasted or slow-cooked.
The trick to a really good version of this soup is getting a bit of browned-butter flavour into it without babysitting a pan of real butter, which can burn the moment you look away. We stir Wilson’s Butter Flavoured Oil through toward the end, along with a handful of sage leaves, and let them crisp together for a minute or two. It gives the soup that rich, nutty depth you would expect from browned butter and sage, minus the faff.
The parsnips soften into the base, the beans add body, and the whole pot comes together in under an hour. Here is how we make it.
Parsnip, Sage & White Bean Soup
Ingredients
Method
- Heat 1 tablespoon of Wilson's Butter Flavoured Oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring often, until soft.
- Add the garlic and parsnips and cook for a further 3 minutes, stirring so nothing catches on the bottom of the pot.
- Tip in the white beans and pour over the vegetable stock. Bring to a simmer and cook for 20-25 minutes, until the parsnips are completely tender.
- While the soup simmers, heat the remaining tablespoon of Butter Flavoured Oil in a small pan over medium-high heat. Add a handful of sage leaves and fry for 30-60 seconds, until dark green and crisp. Lift out onto paper towel and set aside.
- Blend the soup to your preferred consistency, either fully smooth or part-blended for texture, using a stick blender or standing blender.
- Stir a spoonful of Butter Flavoured Oil through the soup, then season with salt, pepper and a squeeze of lemon juice to taste.
- Ladle into bowls, top with the crispy sage leaves and a final drizzle of Butter Flavoured Oil, and serve with crusty bread.
Notes
We Use Butter Flavoured Oil
Sage crisps best in fat that is already hot and stays hot, which real butter often is not — it foams, then browns, then burns, all within a few seconds if you are distracted. Wilson’s Butter Flavoured Oil holds a steady heat, which makes it far easier to fry sage leaves until they go dark green and crackly without scorching them or the pan.
It also carries that same rich, savoury note you get from browning real butter, so once it is stirred through the soup, it adds a depth that a plain cooking oil cannot. You get the flavour of butter and sage cooked together, without the constant attention real butter demands.
A spoonful stirred in right at the end, plus a scattering of the crispy sage on top, is really all this soup needs to feel finished.
Our Tips
Cut the parsnips evenly. Roughly the same size pieces means they all soften at the same rate, so you are not left with hard cores in the finished soup.
Rinse the tinned beans well. A quick rinse under the tap washes off the canning liquid, which can make the soup taste tinny if it goes in unrinsed.
Blend to your own taste. We like this soup part smooth, part chunky, but a full blend gives you a completely silky bowl if that is what you are after.
Fry extra sage for garnish. Crisp a few more leaves than you think you need — they crumble easily and everyone reaches for more.
Season right at the end. Stock varies a lot in saltiness, so taste before you reach for the salt rather than seasoning as you go.
Add a squeeze of lemon. A little acidity at the end lifts all the richness and stops the soup tasting flat.
How We Serve It
This soup wants crusty bread alongside it, something sturdy enough to mop up the last of the bowl. A thick slice, torn rather than cut, is really all the accompaniment it needs.
Ladle it out while it is properly hot, then finish each bowl with the crispy sage leaves and a small drizzle of Butter Flavoured Oil on top. A crack of black pepper and a little extra lemon zest do the rest.
Serve it as a starter for a bigger dinner, or make it the main event with the bread and a simple green salad on the side.
More Ways to Use Butter Flavoured Oil
Once you have a bottle of Wilson’s Butter Flavoured Oil in the pantry, this soup is really just the beginning.
Popcorn — a drizzle straight over a hot bowl of popcorn gives you that classic buttery flavour without melting a whole block of butter.
Roasted vegetables — toss root vegetables in it before they go in the oven for a rich, buttery finish on the way out.
Another creamy soup — it works just as well stirred through our Super Leek & Potato Soup for the same rich, browned-butter note.
A classic braise — use it to brown the chicken in our Coq au Vin for extra depth in the sauce.
A heartier bowl — our Pearl Barley and Cavolo Nero Soup takes to the same buttery finish beautifully.
The Good Stuff About This White Bean Soup
Flavoured oils like this one are built to give you the taste of real browned butter in situations where actual butter is hard to work with — high heat, long cooking times, or anything that needs crisping and browning without burning. Because the flavour is carried in oil rather than milk solids, it holds up to heat far better, which is exactly why it works so well on sage leaves and roasted vegetables alike.
Wilson’s Butter Flavoured Oil is Halaal and Kosher certified, and suitable for vegan, vegetarian and Hindu diets. Store it in a cool, dark place and it will keep for up to two years. It comes in 250ml, 500ml and 1L bottles, with case options of 6x250ml, 12x500ml and 12x1L for anyone stocking up.
Ways to Change It Up
Swap the beans. Cannellini and butter beans both work well here if that is what you have on hand.
Add some heat. A pinch of chilli flakes stirred in with the sage gives the soup a gentle warmth.
Bring in another root vegetable. Swap half the parsnip for potato or celeriac for a slightly different flavour.
Make it heartier. Stir through some cooked leeks or shredded greens just before serving.
Top it differently. Toasted seeds or nuts make a good crunchy topping on the days you skip the crispy sage.
Go fully smooth. Blend the whole pot for a silkier, more elegant bowl if you are serving it as a starter.
Questions You Might Have
How long does this soup keep?
Stored in an airtight container in the fridge, it keeps well for up to four days.
Can I freeze it?
Yes, it freezes well for up to three months. Thaw it in the fridge overnight and reheat gently on the stove.
Can I use dried beans instead of tinned?
Yes, just soak and cook them until tender before adding them to the pot in place of the tinned beans.
What can I use instead of parsnips?
Potato or celeriac both work if parsnips are hard to find, though you will lose some of that natural sweetness.
Is this soup vegan?
Yes, as long as you use a vegetable stock. Wilson’s Butter Flavoured Oil is suitable for vegan diets too.
Where can I buy Wilson’s Butter Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
What should I serve with it?
Crusty bread is the simplest and best option, torn straight from the loaf for dunking.
Ready to Make This?
Grab the Butter Flavoured Oil, a bag of parsnips and a tin of beans — this white bean soup comes together in under an hour.
More From Our Kitchen
Super Leek & Potato Soup — Coq au Vin — Pearl Barley and Cavolo Nero Soup — All Recipes
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