15-Minute White Bean Soup

This hearty soup is perfect for lunch or a light supper.

  • Servings: 2
15-Minute White Bean Soup

Source: Everyday Food, December 2008

Ingredients

  • 2 teaspoons olive oil
  • 2 scallions, thinly sliced
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1 can (14 1/2 ounces) vegetable broth
  • 1 can (19 ounces) white beans, rinsed and drained
  • 1 1/2 teaspoons fresh lemon juice
  • Coarse salt and ground pepper
  • 2 tablespoons freshly grated Parmesan, for serving

Directions

  1. In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.

  2. Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan.

Cook's Note

To store, refrigerate in an airtight container, up to 3 days.

Reviews

Be the first to comment!