Creamy White Bean Soup with Dipping Oil Recipe
-2 tablespoons Sonoma Farm Dipping Oil extra-virgin olive oil
-1 medium yellow onion, chopped.
-3 medium celery stalks, chopped.
-½ teaspoon crushed red pepper
-2 (15 ounce) cans no-salt-added great northern beans, rinsed.
-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
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, and crushed red pepper; cook, stirring occasionally, until aromatic, about 2 minutes. Stir in beans, 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 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.)
Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls: sprinkle with Parmesan and garnish with parsley, if desired.