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15-Minute White Bean Soup

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

  • Servings: 2

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 Notes

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

Reviews Add a comment

  • Bree M
    7 JAN, 2014
    This was delicious, although I changed it a bit. I didn't bother with scallions, and just used white onion. I also added sliced kielbasa (already cooked, so I just threw it in at the end with the stock and beans) and white rice (this was an afterthought, so I brought the soup to a boil, added the rice, and simmered for 15 minutes). Viola! A delicious hearty soup perfect for a very cold day.
    Reply
  • zlenuj
    20 JUN, 2012
    Amazingly delish! Amazingly quick! Cooked it over a camp fire.
    Reply
  • vanillablue
    19 DEC, 2011
    Loved this and will make again. I modified the recipe, however. I browned one slice of center cut bacon, added the olive oil and half a carrot and half stalk of celery, both finely chopped. Once those softened slightly I followed the recipe exactly. Delicious!
    Reply
  • jmichele
    12 AUG, 2011
    The recipe lives up to its name. Very quick to make. I added a little more liquid and less beans. Two cloves of garlic, and in addition to the dried oregano I garnished with fresh basil. Served it with pita bread sandwiches. This was the perfect light lunch. Even on a hot day.
    Reply
  • FitKate
    10 AUG, 2011
    Finally made this. Definitely quick and reheats well. I used two 15.5 oz cans (because I can never find a 19 oz can) and added a bag of baby spinach. This easily stretched it to 3 servings. The flavors are mild but good.
    Reply
  • cooston
    5 DEC, 2010
    We just love this soup! I put in red onions instead scallions and I did not have lemon juice on hand so I put in orange juice. I also put in Italy mix seasoning instead of just oregano. Great flavor!
    Reply
  • detroiterchick
    2 NOV, 2010
    Anyone have any idea on the nutritional information for this recipe?
    Reply
  • Coco25
    5 JUN, 2010
    Such a great recipe!.. so quick and easy.. and SO good!.. I didn't have white beans, so I used red and it was just as good. :)
    Reply
  • acmestyled
    9 SEP, 2009
    one of my favorites. the lemon adds a nice zip -- very flavorful.
    Reply
  • collymack
    13 FEB, 2009
    Great, EASY recipe!!!
    Reply