15-Minute White-Bean Soup
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- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
2 bowls
- Serves:
- 2
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
- 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.
- To store, refrigerate in an airtight container, up to three days.
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RECIPE SUBMITTED BY
I graduated with a B.S. in biology in May 2009. My minors were in chemistry and psychology. Most of my experiments take place in my kitchen these days.
I have loved cooking for as long as I can remember. I especially love baking, and I've recently (summer of 2009) started canning.
Other hobbies include thrift shopping, drinking good coffee or tea, reading (especially cookbooks, nonfiction, and memoirs), knitting, trashy Vh1 reality shows, and spending time with my long-term boyfriend and our three (count 'em, THREE!) medium to large cats.
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