15-Minute White-Bean Soup

1. 1

   In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes.

2. 2

   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.

3. 3

   To store, refrigerate in an airtight container, up to three days.

* Per serving · 4 servings · Values may vary.

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