15-Minute White-Bean Soup - cooking recipe

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 white 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)

Preparation

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 three days.