White Bean Soup

Ingredients

2 tsp olive oil
2 scallions, thinly sliced
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth
1 can (19 oz) white beans, rinsed and drained
1 1/2 tsp fresh lemon juice
salt and pepper
2 Tbsp 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 three minutes.

Stir in broth and beans; cook until heated through., about 5 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 cheese. Serves 2

Store in an airtight container in the refrigerator up to 3 days.