Another soup to add to the Autumn Soup Exchange list! This one was really quick to make; about 20 minutes. It's a nice, light recipe and was perfect for lunch. This recipe makes three to four cups. The recipe's original source is here.
Prep Time: 5 minutes
Cook Time: 15 minutes
One (1) 14.5-oz can of white beans, drained and rinsed
Three (3) teaspoons of olive oil
Three (3) green onions, chopped
Two (2) cloves of garlic, minced
3/4 teaspoon of dried oregano
2 1/2 cups of vegetable stock
1 1/2 teaspoons of lemon juice
Parmesan for topping
Salt and pepper to taste
In a saucepan, saute oil, green onion, oregano and garlic for about three minutes.
Stir in vegetable stock and white beans.
Heat for about five minutes.
Mash a couple of the beans to make the soup a little thicker. You can do this with a wooden spoon.
Stir in the lemon juice, salt and pepper.
When serving, top with parmesan cheese.