We love canned beans as a lot as the subsequent weeknight dinner warrior, however when beans are the primary attraction (as on this lemon-scented white bean soup recipe), you may’t beat the depth of taste you get by beginning with dried. Use creamy cannellini beans, hearty navy beans (a.okay.a. white kidney beans), and even huge boi gigante beans, however keep away from Nice Northern beans, which have a gentle taste and are higher suited to dressing up as baked beans. No matter you select, soak the dried beans in a single day and drain the water. (Acutely aware of your water footprint? Use the surplus liquid to water your houseplants.)
We name upon the facility of a meals processor to make fast work of the aromatics (a mixture of diced onion, celery, garlic, and lemon zest), however if you wish to keep away from lugging it out, chop the greens finely by hand earlier than you sauté them in oil, then add within the Microplaned lemon zest. We’ve stored this soup vegetarian, however rooster inventory or broth is a simple stand-in for the vegetable broth if most well-liked. And when you’ve received your pot going, you may have a little bit enjoyable: Add in a sprig of recent rosemary, oregano, or parsley; or just a few bay leaves. Love warmth? A pinch of crushed pink pepper flakes goes a good distance. Craving umami? Submerge a Parmesan rind within the broth whereas the creamy white beans bubble away. Or simply go away as is for a easy, satisfying bowl of consolation meals.
To complete, a knob of butter goes within the pot, including richness and a rounded taste, together with a squeeze of recent lemon juice for brightness. We like this bean soup a little bit brothy, however in the event you’re craving one thing with extra physique, seize an immersion blender and purée a portion of the soup to thicken it. Garnish with a sprinkle of aromatic herbs or a grating of Parmesan cheese and serve with crusty bread for a charming soup that eats like a heat, cozy hug.
