The slight sweetness of the tepary beans pairs with winter parsnips and a drizzle of Fresno Chili Oil provides the perfect spicy balance for this hearty weeknight soup. Tepary beans are an ancient heirloom bean that is higher in protein than other beans. You can substitute for other white beans in this recipe but the flavor will be slightly different.
Step 1 - Pre-heat the oven to 385. Peel and dice the parsnips and toss in olive oil to coat. Place the parsnips and garlic on a parchment lined tray and roast in the oven for 10-15 minutes until tender but not brown (although delicious, you will end up with brown soup if you leave them too long).
Step 2 - Drizzle oil in the bottom of a thick bottom dutch oven or pot and sauté the onion until just translucent (about 1 minute). *You can also do this in a pressure cooker on the sauté setting.
Step 3 - Add the parsnips, garlic, thyme, salt and water or stock to the pot and bring to a boil. Reduce to simmer and cook for 1-2 hours until the beans are soft enough to smash them between your fingers. If using a pressure cooker, close the lid and cook on high for 45 minutes, then allow the steam to escape naturally.
Step 4 - Pour contents into a blender and blend in batches until smooth. Return to the pot. If too thick add a bit more water, if too thin boil until it is reduced to your desired consistency. Add the vinegar, salt and pepper and adjust seasoning as needed. *keep the soup slightly under salted so that you can add a dash of crunchy sea salt flakes to the top when you serve it. The vinegar will brighten all of the flavors and start to balance the dish so add this before you start adjusting salt and pepper.
Step 5 - Pour in individual bowls and drizzle with chili oil. We LOVE the Fresno Chili Crush from Enzo, but use whatever you've got on hand or make your own. Add chopped parsley and a sprinkle of Sea Salt Flakes. We love the clean bright taste and perfect flake structure of Pacific Flake Sea Salt.
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