April 14, 2012

Quick White Bean Soup


A quick and easy recipe that makes a tasty lunch or a nice hearty addition to a meal especially when feeding the seemingly always empty stomachs of teenagers. I am looking forward to trying this with black beans.

Ingredients2 teaspoons olive oil
1/2 of a small onion or 2 scallions, thinly sliced
1 garlic clove, minced
1/2 teaspoon dried oregano
1 can (14 1/2 ounces) of chicken or 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.)

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