White Bean Soup

This is the easiest recipe you'll ever make, and it is so yummy and healthy!  From Martha Stewart...

2 tsp. olive oil
2 scallions, thinly sliced (I used 4)
1 garlic clove, minced
1/2 tsp. dried oregano
1- 14.5 oz. can vegetable broth (I used vegetable bouillon cubes and made 2 cups)
1- 19 oz. can white beans, rinsed and drained
Salt and pepper
Freshly grated Parmesan (I liked it better without the Parmesan)

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.  Season with salt and pepper.  Before serving, sprinkle with Parmesan.

*This amount barely serves 2 people so you may want to at least double the recipe.