Martha Stewart 15-Minute White Bean Soup

Martha Stewart 15-minute white bean soup is a quick, easy soup made with canned white beans, vegetable broth and fresh lemon juice, ready in 15 minutes. Try this cozy soup for busy weeknight dinners or a speedy lunch, since it's a one-pot recipe with just a handful of pantry staples.

Mash some of the beans against the side of the pot before you add the lemon. That turns the broth creamy and thick, and without it the soup tastes thin and watery.

Martha starts with scallions, garlic and dried oregano cooked in olive oil, so a soup that simmers for only 4 minutes still tastes layered. Her fresh lemon juice and Parmesan finish then add brightness and a salty, nutty depth without any extra work.

Martha Stewart 15-Minute White Bean Soup

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Course: SoupCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

260

kcal

Creamy mashed beans thicken a light, lemony broth with soft scallions and a hint of oregano. A shower of Parmesan melts on top, so every spoonful is savory and bright.

Ingredients

• 2 teaspoons olive oil
  

• 2 scallions, thinly sliced
  

• 1 garlic clove, minced
  

• 1/2 teaspoon dried oregano
  

• 1 can (14 ½ ounces) vegetable broth
  

• 1 can (19 ounces) white beans, rinsed and drained
  

• 1 1/2 teaspoons fresh lemon juice
  

• Coarse salt and ground pepper
  

• 2 tablespoons freshly grated Parmesan, for serving
  

Directions

• Soften the aromatics: Heat 2 teaspoons olive oil in a medium saucepan over medium heat, then add 2 sliced scallions, 1 minced garlic clove and 1/2 teaspoon dried oregano. Cook, stirring often, for about 3 minutes until the scallions begin to soften.
• Heat the beans: Stir in 1 can vegetable broth and 1 can rinsed and drained white beans. Cook for about 4 minutes until everything is heated through.
• Mash the beans: Lightly mash some of the beans with a wooden spoon or potato masher to thicken the soup. Leave plenty whole, so the bowl still has some texture.
• Finish and season: Stir in 1 1/2 teaspoons fresh lemon juice, then season with coarse salt and ground pepper. Taste before you add salt, since the broth and Parmesan already bring some.
• Serve with Parmesan: Ladle the soup into bowls and sprinkle each portion with 2 tablespoons freshly grated Parmesan in total. Serve right away while it's hot and the cheese is starting to melt.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO Good Grips nylon potato masher, OXO 4-sided box grater, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What beans work best in this white bean soup?

Any canned white bean works, from creamy cannellini to smaller navy beans. The recipe uses a 19-ounce can, so if you only find 15-ounce cans, use one for a brothier soup or add half of a second can for a heartier bowl.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth gives a richer flavor, while vegetable broth keeps the soup meat-free. Pick a reduced-sodium broth either way, so you can control the saltiness yourself.

How long does leftover white bean soup keep?

It keeps in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months and reheat it gently on the stovetop.

What can I use instead of scallions or oregano?

A quarter of a white or yellow onion or one small shallot replaces the scallions. For the oregano, use the same amount of dried thyme or rosemary.

Why do I need to rinse the canned beans?

Rinsing washes off the starchy, salty liquid that clings to the beans after draining. That keeps the broth clean and lets you season the soup to your own taste.