Lemony White Bean Soup

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1. 1
   Pulse 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, wide zest strips from 1 lemon, and 6 garlic cloves, coarsely chopped, in a food processor until finely chopped.
2. 2
   Heat 3 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy large pot over medium-high. Add onion mixture, a few grinds of freshly ground black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until onion mixture is beginning to brown, 8–10 minutes.
3. 3
   Add 8 oz. dried white beans, soaked overnight, drained, and 1 quart low-sodium vegetable broth, scraping up any browned bits stuck to bottom of pot. Bring to a boil, then reduce heat and simmer until beans are tender, 1–1½ hours. Taste and season with more salt if needed. Add 2 Tbsp. unsalted butter and squeeze in juice from 1 lemon; stir to combine.
4. 4
   Ladle soup into bowls and top with finely chopped parsley. Serve with toasted sourdough bread.