Creamy White Bean Soup with Herb Oil and Crispy Capers | America's Test Kitchen

Ingredients

• 1/3 cup extra-virgin olive oil
• 1/4 cup capers, rinsed and patted dry
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh basil
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped onion
• 1 small celery rib, chopped fine
• 3 sprigs fresh thyme
• 2 garlic cloves, sliced
• Pinch cayenne pepper
• 2 (15-ounce) cans great Northern beans
• 2 tablespoons grated Parmesan cheese
• 2 cups chicken broth, divided
• 2 tablespoons unsalted butter
• 1/2 teaspoon lemon juice, plus extra for seasoning