Here’s a new favorite soup, adapted liberally from this America’s Test Kitchen video. To serve, I garnish with a combination of finely chopped bacon and a blend of finely chopped herbs in Meyer lemon olive oil from Seven Barrels.

CREAMY WHITE BEAN SOUP
adapted liberally from America’s Test Kitchen

Soup
extra virgin olive oil to coat the bottom of your pot
1/2 a large sweet onion, diced
1 rib celery, chopped a bit finer than the onion
2 cloves garlic, sliced
2 cans small white beans or canellini beans (I used Goya)
2 tablespoons Pecorino Romano, grated
1/2 a lemon, squeezed
1/8 teaspoon cayenne pepper
sprigs of fresh thyme
2 tablespoons salted butter

Herb oil
Maybe 1/4 cup or so (I don’t measure) of Meyer lemon olive oil
Handful of fresh parsley
A few sprigs of fresh rosemary
Chop very fine, add to lemon olive oil. Let sit so the flavors meld.

Garnish
2 or 3 pieces of your favorite bacon, cooked and diced fine

Coat a large stockpot with extra virgin olive oil, burner on medium heat. Add celery and onions. Cook 6 to 8 minutes, till softened and onions are translucent.

Next, add thyme, sliced garlic and cayenne. Cook till fragrant, about a minute or so.

Add two cans of beans and their liquid. Reduce heat to medium-low, cover and cook 6 to 8 minutes more.

Remove thyme. Add Pecorino Romano. Remove from heat; blend for 2 minutes with an immersion (stick) blender. Yes, your arm and/or finger will get tired from blending. Weird. No worries, the feeling goes away!

Add 2 tablespoons salted butter and 1 cup chicken broth. Blend one more minute.

Next, whisk in 1 more cup of chicken broth. Cover and bring to a simmer over medium heat. Stir in freshly squeezed lemon juice.

To serve, garnish with a drizzle of herb oil and a tasty row of chopped bacon. Enjoy!