Total Time
Prep 5 mins
Cook 10 mins

A tasty lunch for two, this recipe is from the December 2008 Everyday Food magazine.

Ingredients Nutrition


  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.
Most Helpful

Excellent flavor. It really delivered for being so quick to make. I used Romano beans as that's what I had and didn't drain and rinse them because thats washing away a lot of nutrition. Love the addition of the lemon juice. This is a lovely find, thanks for posting it. Made for PAC, Fall '09.

Annacia September 14, 2009

Loved the ease of preparation. I used chicken broth instead of vegetable, because I think the flavor is better. Nice balance of flavors and very healthy. Thanks for the post.

ratherbeswimmin' August 17, 2014