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

Main Courses
Beans
Vegetables
Soups

By Annie Petito ･ 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.

SERVES 4 to 6

TIME 50 minutes

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

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