Creamy White Bean Soup with Herb Oil and Crispy Capers

Ingredients

• 0.333 cup extra-virgin olive oil (for caper oil)
• 0.25 cup capers (rinsed and patted dry)
• 2 tbsp fresh parsley (minced)
• 1 tbsp fresh basil (chopped)
• 2 tbsp extra-virgin olive oil (for soup base)
• 0.5 cup onion (chopped)
• 1 celery (small rib, chopped fine)
• 3 sprigs fresh thyme
• 2 garlic cloves (sliced)
• cayenne pepper (pinch)
• 2 oz great Northern beans (15-ounce cans, undrained)
• 2 tbsp Parmesan cheese (grated)
• 2 cup chicken broth (divided)
• 2 tbsp unsalted butter
• 0.5 tsp lemon juice (plus extra for seasoning)

Steps

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.

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.

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.

6. 6

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

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.

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.

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.

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.

Notes

Use a conventional blender for this recipe; an immersion blender will not produce the required smooth texture. Do not drain or rinse the beans, as the liquid provides flavor and body. To make this recipe vegetarian, substitute the chicken broth with vegetable broth.

Nutrition per serving

• soup
• main course
• white beans
• canned beans
• vegetarian option
• blended soup