Lemony White Bean Soup
Ingredients
The soup
-
1
medium
onion, coarsely chopped
-
2
stalks
celery, coarsely chopped
-
1
whole
lemon, zest removed in wide strips
-
6
cloves
garlic, coarsely chopped
-
3
Tbsp.
extra-virgin olive oil
-
1
tsp.
Diamond Crystal kosher salt
-
½
tsp.
Morton kosher salt
-
8
oz.
dried white beans (such as cannellini), soaked overnight and drained
-
1
quart
low-sodium vegetable broth
-
2
Tbsp.
unsalted butter
For serving
-
to taste
finely chopped parsley
-
to taste
toasted sourdough bread
Instructions
- Pulse the onion, celery, lemon zest, and garlic in a food processor until finely chopped.
- Heat olive oil in a large pot over medium-high heat, add the onion mixture, black pepper, and salt, and cook until beginning to brown.
- Add the soaked and drained beans and vegetable broth, scraping up any browned bits, and bring to a boil. Then reduce heat and simmer until beans are tender.
- Stir in butter and lemon juice, then ladle soup into bowls and top with parsley. Serve with toasted sourdough bread.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
600mg
Cholesterol
20mg
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