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Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.
In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).
Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.