Ingredients for 15 Minute White Bean Soup
- Olive Oil
- 2 scallions, thinly sliced
- Garlic Clove
- Dried Oregano
- Vegetable Broth
- White Beans
- Fresh Lemon Juice
- Salt And Pepper
- Parmesan Cheese
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How to Make 15 Minute White Bean Soup
- Heat the olive oil in a medium saucepan over medium heat.
- Add the sliced scallions and minced garlic. Cook, stirring frequently, until the scallions begin to soften, about 3 minutes.
- Stir in the dried oregano and cook for another minute until fragrant.
- Pour in the vegetable or chicken broth and add the rinsed and drained cannellini beans.
- Bring to a simmer and cook for 4 minutes, or until heated through.
- Using a wooden spoon or potato masher, lightly mash about one-third of the beans against the side of the pan to create a slightly thicker consistency. Leave some beans whole for texture.
- Stir in the lemon juice.
- Season generously with salt and freshly ground black pepper to taste.
- Before serving, ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese.
- For leftovers, refrigerate in an airtight container for up to three days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
8g
Carbs
19g
