Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes 15-Minute White Bean Soup 3.3 (182) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 8, 2019 Print Rate It Share Share Tweet Pin Email Servings: 2 This hearty soup is perfect for lunch or a light supper. Ingredients 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 Directions In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes. 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. Rate it Print