Creamy White Bean Soup with Herb Oil and Crispy Capers
Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes.
Keywords
- Gluten Free
- Vegetables
- Soups
- Beans
- Thanksgiving
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Cooking tools:
- Blender
- Microwave
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Slotted spoon
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
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
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