Creamy White Bean Soup with Herb Oil and Crispy Capers

Steps

Herb Oil and Crispy Capers

1. 1

   Combine 1/3 cup olive oil and 1/4 cup capers in a medium microwave-safe bowl, ensuring the capers are mostly submerged.

2. 2

   Microwave the capers until they are darkened in color and have shrunk, about 5 minutes, stirring halfway through the microwaving process.

   Start 5-minute timer
3. 3

   Using a slotted spoon, transfer the capers to a paper towel–lined plate to cool and crisp up; reserve the caper-infused oil in the bowl.

Soup

4. 4

   Heat 2 tablespoons olive oil in a large saucepan over medium heat until shimmering.

5. 5

   Add 1/2 cup chopped onion and the chopped celery rib to the saucepan. Cook, stirring frequently, until the vegetables are softened but not browned, about 6 to 8 minutes.

   Start 8-minute timer
6. 6

   Add 3 thyme sprigs, sliced garlic, and a pinch of cayenne pepper. Cook, stirring constantly, until fragrant, about 1 minute.

   Start 1-minute timer
7. 7

   Add the 2 cans of great Northern beans along with their canning liquid and stir to combine.

8. 8

   Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the beans are heated through and just starting to break down, about 6 to 8 minutes.

   Start 8-minute timer
9. 9

   Remove the saucepan from the heat and discard the thyme sprigs.

10. 10

    Transfer the bean mixture and 2 tablespoons grated Parmesan to a blender. Process on low speed until a thick, smooth puree forms, about 2 minutes.

    Start 2-minute timer
11. 11

    With the blender still running, add 1 cup of chicken broth and 2 tablespoons butter. Increase the speed to high and continue to process until the butter is fully incorporated and the mixture is pourable, about 1 minute longer.

    Start 1-minute timer
12. 12

    Return the soup to a clean saucepan and whisk in the remaining 1 cup of broth.

13. 13

    Cover and bring the soup to a simmer over medium heat. If the soup is too thick, adjust the consistency with up to 1 cup of hot water as needed.

14. 14

    Remove from heat and stir in 1/2 teaspoon lemon juice. Season with salt and additional lemon juice to taste.

15. 15

    Stir the minced parsley and chopped basil into the reserved caper oil to create the herb oil.

16. 16

    Drizzle each portion of soup with the herb oil, sprinkle with the crispy capers, and serve.