Lemony White Bean Soup

• servings: 4 servings

Ingredients

1 medium onion, coarsely chopped

2 celery stalks, coarsely chopped

1 lemon, zest removed in wide strips, lemon halved

6 garlic cloves, coarsely chopped

3 Tbsp. extra-virgin olive oil, plus more for drizzling

Freshly ground black pepper

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

8 oz. dried white beans (such as cannellini), soaked overnight, drained

1 quart low-sodium vegetable broth

2 Tbsp. unsalted butter

Finely chopped parsley and toasted sourdough bread (for serving)

Directions

Pulse 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, wide zest strips from 1 lemon, and 6 garlic cloves, coarsely chopped, in a food processor until finely chopped.

Heat 3 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy large pot over medium-high. Add onion mixture, a few grinds of freshly ground black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until onion mixture is beginning to brown, 8–10 minutes.

Add 8 oz. dried white beans, soaked overnight, drained, and 1 quart low-sodium vegetable broth, scraping up any browned bits stuck to bottom of pot. Bring to a boil, then reduce heat and simmer until beans are tender, 1–1½ hours. Taste and season with more salt if needed. Add 2 Tbsp. unsalted butter and squeeze in juice from 1 lemon; stir to combine.

Ladle soup into bowls and top with finely chopped parsley. Serve with toasted sourdough bread.