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Crawford Design

15-Minute White-Bean Soup

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

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

Source: Everyday Food - Issue 58, December 2008, page 56.