Categories: Beans (Round), Main Dish, Soup
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
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In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.
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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.
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To store, refrigerate in an airtight container, up to three days.