Greek Bean Soup

Extra virgin olive oil
1 Large yellow onion, chopped
1/2 Teaspoon salt
1/2 Teaspoon black pepper
2 Garlic cloves, minced
4 Celery ribs, chopped
1 Teaspoon dried oregano
1 Dried bay leaf
5 Cups chicken broth
3 (15 oz) Cans cannellini beans, drained & rinsed
1/2 Teaspoon ground cumin
1/4 Teaspoon sweet paprika
1/4 Teaspoon cayenne pepper
1 Lemon, zested & juiced
1/2 Cup fresh parsley leaves, chopped

In a heavy pot heat 2 tablespoons extra virgin olive oil over medium-high heat.
Add the chopped onion, salt and pepper. Cook for about 4 minutes over medium-high heat, stirring occasionally. Add the garlic, celery, bay leaf, and oregano. Cook 5 more minutes, stirring occasionally.
Add broth, cannellini beans, cumin, paprika and cayenne pepper. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 10 minutes.
Ladle 2 cups of the soup into the bowl of a small food processor or blender. Blend, then return to the cooking pot. Simmer for another 5 minutes. Remove from heat.
Remove from heat, stir in about 1/3 cup extra virgin olive oil, the lemon zest, lemon juice and parsley. Transfer to serving bowls and top each bowl with another drizzle of extra virgin olive oil, if desired. Serve with your favorite rustic bread.