Dinner Inspiration: Try This Creamy White Bean Soup Tonight!

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, chopped

• 3 medium celery stalks, chopped

• 1 tablespoon minced garlic

• 1 tablespoon dried Italian seasoning

• ½ teaspoon crushed red pepper

• 2 (15 ounce) cans no-salt-added great northern beans, rinsed

• 1 (2 ounce) Parmesan cheese rind (optional)

• 4 cups unsalted vegetable broth

• ½ teaspoon salt

• ½ teaspoon ground pepper

• 1 fresh or dried bay leaf

• ½ teaspoon grated lemon zest

• 2 teaspoons lemon juice

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon chopped fresh flat-leaf parsley for garnish

Directions

1. Warm the oil in a large pot over medium-high heat. Add the onion and celery, cooking and stirring frequently until the onion becomes translucent, approximately 5 minutes. Mix in the garlic, Italian seasoning, and crushed red pepper, and cook for about 2 minutes, stirring occasionally, until fragrant. Add the beans, Parmesan rind (if using), broth, salt, pepper, and bay leaf, then bring the mixture to a boil over high heat. Lower the heat to medium-low and simmer, stirring occasionally, until the vegetables are soft, about 20 minutes. Remove and discard the Parmesan rind (if used) and bay leaf before serving.

2. Pour 2 cups of the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Use caution when blending hot liquids. Alternatively, pour 2 cups of the soup into a medium bowl; process until smooth using an immersion blender.)

3. Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in lemon zest and lemon juice. Divide the soup among 4 bowls; sprinkle with Parmesan and garnish with parsley, if desired.