15-Minute White Bean Soup


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


  • 2 teaspoons olive oil

  • 2 scallions, thinly sliced

  • 1 garlic clove, minced

  • ½ teaspoon dried oregano

  • 1 can (14 ½ ounces) vegetable broth

  • 1 can (19 ounces) white beans, rinsed and drained

  • 1 ½ teaspoons fresh lemon juice

  • Coarse salt and ground pepper

  • 2 tablespoons freshly grated Parmesan, for serving


  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.

    white bean soup

Cook's Notes

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

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