No, this isn't an April Fool's joke. This soup seriously only takes 15 minutes to make and--this is the best part!--is really, really delicious. I got this recipe from the Martha Stewart website (why do I feel a little embarrassed writing that?) while I was looking for another white bean soup. It's so simple to make, and has so few ingredients, but has a really great flavor. I especially loved the lemon juice. Adding a little extra to your bowl is a must!
Round out the meal by making Cheese Toast and Waldorf Salad to go along with it. I promise, they don't take much longer than 15 minutes, either.
15-Minute White Bean Soup
(adapted from Martha Stewart)
1 tablespoon vegetable oil
1 small onion, diced
2 garlic cloves, minced
1 teaspoon dried oregano
4 cups vegetable or chicken broth
2 cans (15 ounces) white beans, rinsed and drained
1 tablespoon lemon juice
1/4 teaspoon black pepper
salt to taste
Parmesan cheese, to garnish
1) In a medium-sized saucepan, heat oil over medium heat. Add onions, garlic, and oregano. Cook, stirring frequently, until onions begin to soften, about 3 minutes.
2) Stir in broth and beans; cook until heated through, about 4 minutes. Using a ladle or potato masher, lightly mash some of the beans to thicken the soup.
3) Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan cheese and additional lemon juice, if desired. To store, refrigerate in an airtight container, up to 3 days. Enjoy!