Herb Oil and Crispy Capers

⅓ cup extra-virgin olive oil

¼ cup capers, rinsed and patted dry

2 tablespoons minced fresh parsley

1 tablespoon chopped fresh basil

Soup

¼ cup refined coconut Oil or 4 tablespoons unsalted

butter, divided

½ 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 cups vegetable broth, divided

½ teaspoon lemon juice, plus extra for seasoning

1. For the herb oil and crispy capers Combine Oil and capers

   in medium bowl (capers should be mostly submerged).

   Microwave until capers are darkened in color and have

   shrunk, about 5 minutes, stirring halfway through

   microwaving. Using slotted spoon, transfer capers to

   paper towel—lined plate (they will continue to crisp as

   they cool); set aside. Reserve caper oil.

2. For the soup Heat 2 tablespoons oil in large saucepan

   over medium heat until shimmering. Add onion and

   celery and cook, stirring frequently, until softened but

   not browned, 6 to 8 minutes. Add thyme sprigs, garlic,

   and cayenne and cook, stirring constantly, until fragrant,

   about 1 minute. Add beans and their liquid and stir to

   combine. Reduce heat to medium- low, cover, and cook,

   stirring occasionally, until beans are heated through

   and just starting to break down, 6 to 8 minutes. Remove

   saucepan from heat and discard thyme sprigs.

3. Process bean mixture in blender on low speed until

   thick, smooth puree forms, about 2 minutes. With

   blender running, add 1 cup broth and remaining 2

   tablespoons oil. Increase speed to high and continue to

   process until oil is incorporated and mixture is pourable,

   about 1 minute.

4. Return soup to clean saucepan and whisk in

   remaining 1 cup broth. Cover and bring to simmer over

   medium heat, adjusting consistency with up to 1 cup hot

   water as needed. Off heat, stir in lemon juice. Season with

   salt and extra lemon juice to taste.

5. Stir parsley and basil into reserved caper oil. Drizzle

each portion of soup with herb oil, sprinkle with capers,

and serve.