Creamy White Bean Soup with Extra-Virgin Olive Oil and Quick-Pickled Celery

Name: Creamy White Bean Soup with Extra-Virgin Olive Oil and Quick-Pickled Celery
Yield: Serves 4 to 6
Ingredients: 1/2 cup, rice vinegar; 1 tablespoon, sugar; 1/2 teaspoon, table salt; 1 , celery rib, chopped fine; , Extra-virgin olive oil; 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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Appears in Cook's Illustrated November/December 2019

Soup made with canned beans is convenient and satisfying. But can it be sophisticated, too? Surprisingly, yes.

SERVES4 to 6

TIME50 minutes

Creamy White Bean Soup with Extra-Virgin Olive Oil and Quick-Pickled Celery

WHY THIS RECIPE WORKS

To make a creamy, smooth, and quick bean soup, we started by briefly simmering canned great Northern beans and their seasoned canning liquid with softened aromatic vegetables and herbs. Heating the beans caused their starches to hydrate, wh...

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