Creamy White Bean Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
3 medium celery stalks, chopped
1 tablespoon minced garlic
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper
2 (15-ounce) cans no-salt-added great northern beans, rinsed
1 (2-ounce) Parmesan cheese rind (optional)
4 cups unsalted vegetable broth
½ teaspoon salt
½ teaspoon ground pepper
1 fresh or dried bay leaf
½ teaspoon grated lemon zest
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
Chopped fresh flat-leaf parsley for garnish
Directions:
Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
3 medium celery stalks, chopped
1 tablespoon minced garlic
1 tablespoon dried Italian seasoning
½ teaspoon crushed red pepper
2 (15-ounce) cans no-salt-added great northern beans, rinsed
1 (2-ounce) Parmesan cheese rind (optional)
4 cups unsalted vegetable broth
½ teaspoon salt
½ teaspoon ground pepper
1 fresh or dried bay leaf
½ teaspoon grated lemon zest
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
Chopped fresh flat-leaf parsley for garnish
Directions:
Heat oil in a large pot over medium-high heat. Add onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, Parmesan rind (if using), broth, salt, pepper and bay leaf; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard Parmesan rind (if using) and bay leaf.
Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)
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