White Bean Soup

 2 TB olive oil

1 medium yellow onion, chopped

2 med stalks celery, chopped

1 TB minced garlic

1 TB Italian seasoning

1/4 tsp crushed red pepper

2 15 oz cans great northern beans, rinsed

2 oz Parmesan cheese rind

4 c vegetable broth

3/4 tsp salt

1/2 tsp ground pepper

1 fresh or dried bay leaf

1/2 tsp grated lemon zest

2 tsp lemon juice

1/4 c grated Parmesan Cheese

1 TB chopped fresh flatleaf parsley

Heat 2 TB oil in a lg pot over med heat. Add chopped onion and chopped celery, cook, stirring often, until the onion is translucent, about 5 minutes. Add 1 TB garlic, 1 TB Italian seasoning and 1/4 tsp crushed red pepper; cook, stirring occasionally, until aromatic, about 2 min. Stir in 30 oz rinsed beans, 2 oz Parmesan rind cheese, 4 cups broth, 3/4 tsp salt, 1/2 tsp pepper and 1 bay leaf; bring to a boil over high heat. Reduce heat to med and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Remove and discard the Parmesan rind and bay leaf. 

Pour 2 cups of the soup in 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. Pour the pureed soup back into the remaining soup in the pot; stir to combine. Stir in 1/2 tsp lemon zest and 2 tsp lemon juice. Divide the soup among 4 bowls; sprinkle with 1/4 c Parmesan. Garnish with 1 TB parsley.