Inspired by my apparent chicken stock success, and completely starving since I forgot to eat all day, I just made this: Creamy Italian White Bean Soup. It is absolutely phenomenal.
Recommendations: Use low-sodium chicken stock and lots of parmasean cheese. Also consider either separating out the “reserved beans” straight from the can or puree it all and add more beans afterwards. Trying to separate the beans from the onion/celery isn’t worth the hassle.
Don’t neglect the lemon juice. It’s not much but it does make a difference. Yum.