White Bean Soup
2 teaspoons olive oil 2 scallions, thinly sliced 1 garlic clove, minced 1/2 teaspoon dried oregano 1 can (14 1/2 ounces) vegetable broth 1 can (19 ounces) white beans, rinsed and drained 1 1/2 teaspoons fresh lemon juice Coarse salt and ground pepper 2 tablespoons freshly grated Parmesan, for serving
- 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 3 days.)