Tuscan White Bean Soup with Herb-Infused Oil & Crispy Capers

1. Prepare Herb Oil and Crispy Capers

Start by combining 1/3 cup of extra-virgin olive oil and 1/4 cup of dry, rinsed capers in a medium bowl. Microwave this mixture for about 5 minutes, stirring halfway through, until the capers darken and shrink. This indicates they have turned crispy. Use a slotted spoon to transfer the capers to a paper towel-lined plate to cool.

2. Cook the Base of the Soup

In a large saucepan, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering. Add 1/2 cup of chopped onion and 1 finely chopped small celery rib. Cook these vegetables, stirring frequently, until they are softened but not browned, which should take about 6 to 8 minutes.

3. Add Aromatics and Beans

Next, add the 3 sprigs of fresh thyme, 2 sliced garlic cloves, and a pinch of cayenne pepper to the saucepan. Stir constantly for about 1 minute until the mixture becomes fragrant. Then, add the 2 cans of great Northern beans along with their liquid. Stir to combine, reduce the heat to medium-low, cover the saucepan, and let it cook for about 6 to 8 minutes, allowing the beans to heat through and start breaking down.

4. Blend the Soup

Remove the saucepan from the heat and discard the thyme sprigs. Transfer the bean mixture to a blender, add 2 tablespoons of grated Parmesan cheese, and blend on low speed for about 2 minutes. While the blender is running, add 1 cup of chicken broth and 2 tablespoons of unsalted butter. Increase the speed to high and blend until the mixture is smooth and pourable, about 1 minute longer.

5. Simmer and Season the Soup

Pour the blended soup back into a clean saucepan. Whisk in the remaining 1 cup of chicken broth. Cover the saucepan and bring the soup to a simmer. Adjust the consistency with up to 1 cup of hot water if needed. Off the heat, stir in 1/2 teaspoon of lemon juice and season with salt and additional lemon juice to taste.

6. Finish with Herb Oil and Capers

Finally, stir 2 tablespoons of minced fresh parsley and 1 tablespoon of chopped fresh basil into the reserved caper oil. Drizzle this herb-infused oil over each portion of soup and sprinkle with the crispy capers for a sophisticated finish.