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.
There are many variations for this soup. I have used all types of beans but have found a longer simmer time on darker beans improves the flavor. I also like to add a sprinkle of red pepper flakes for a little zest. I saute more vegetables such as carrots and celery to add more flavor when serving it as a vegetarian dinner.
Ingredients
2 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
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 3 days.
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