15-Minute White-Bean Soup |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A tasty lunch for two, this recipe is from the December 2008 Everyday Food magazine. Ingredients:
2 teaspoons olive oil |
2 scallions, thinly sliced |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1 (14 1/2 ounce) can vegetable broth |
1 (19 ounce) can white beans, drained and rinsed |
1 1/2 teaspoons fresh lemon juice |
coarse salt and pepper |
2 tablespoons freshly grated parmesan cheese, for serving (exclude for vegan soup) |
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.
3. To store, refrigerate in an airtight container, up to three days.
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