Recipe by Doug DiPasquale, Holistic Nutritionist
Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil, onions, carrot and celery, stirring frequently.
When vegetables have begun to brown (about 5 minutes), add beans, garlic, salt and pepper. Stir well.
Add some water to the pan to allow the beans to begin cooking. Bring to a boil and reduce to a simmer. Allow to cook for 20 minutes.
Add parsnips and enough water so that it is about two inches from the top of the pot. Bring to a boil, stirring occasionally.
Once boiled again, turn the pot down to a simmer (low heat). Allow to simmer for another 20 minutes or so, stirring and occasionally checking the doneness of the parsnip and beans. When both are tender remove pot from heat.
Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary. Add more salt if needed.