Creamy White Bean Soup With Spicy Paprika Oil

Preparation

1. Step 1

   Prepare the soup: In a large pot, heat ¼ cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.

2. Step 2

   Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.

3. Step 3

   While the soup cooks, prepare the paprika oil: Heat ⅓ cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.

4. Step 4

   Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.

5. Step 5

   Divide among bowls and drizzle with strained paprika oil to serve.