15-minute -bean Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

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 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)

Recipe

• 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.