taste

white bean soup with chive oil

Serves 6 to 8.

From “Cook Fight,” by Kim Severson and Julia Moskin.

• 2 c. dried Great Northern or other small white beans, rinsed and picked over

• 1 bunch fresh chives

• 1/2 c. canola oil

• 1/8 tsp. sea salt

• Freshly ground black pepper to taste

• 3 tbsp. olive oil

• 1 large onion, chopped

•1 c. chopped leeks (white and pale green parts only)

• 1 large tomato, halved, seeded and chopped

• 1/2 c. chopped carrots

• 1/2 c. chopped celery

• 8 garlic cloves, chopped

•11 c. homemade chicken stock or canned low-salt chicken broth, or more as needed

• 1 tbsp. chopped fresh thyme