Pantry Friendly Sun‑Dried Tomato and White Bean Soup with Parmesan Crisps

 

4 (15-ounce) cans small white beans, undrained

4 C. broth ¾ C. oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse

1 ounce Parmesan cheese, ½ ounce shredded (3 tablespoons) and ½ ounce grated (¼ cup)

1½ tsp. lemon juice

 

FOR THE SOUP Bring beans and their liquid, broth, and tomatoes to boil in Dutch oven. Reduce heat to medium-low and simmer, covered, stirring occasionally, until beans begin to break down, 18 to 22 minutes. Working in batches, process soup in blender until smooth, about 2 minutes; add grated Parmesan and lemon juice to last batch. Return soup to now-empty pot and adjust consistency with hot water as needed. Season with salt and pepper to taste. FOR THE PARMESAN CRISPS While soup cooks, mound shredded Parmesan in 3 piles on large plate (1 T. per mound), then spread each pile into 2½-inch-wide circle. Microwave until golden brown, about 2 minutes. Using thin metal spatula, carefully transfer wafers to wire rack and let cool, about 10 minutes. Once cool to touch, crumble into bite-size pieces; set aside until ready to serve. (If wafers aren’t crisp after 2 minutes of cooling, blot dry with paper towels, then return wafers to microwave in 15-second bursts until crisp.) TO FINISH Sprinkle individual portions with reserved crumbled Parmesan wafers and pepper to taste. Serve.