Wednesday, December 26, 2012
White Bean Soup
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.