White Bean Soup With Tomato Salsa

White Bean Soup With Tomato Salsa
Petrina Tinslay

Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1
cup
orzo
4
tomatoes, roughly chopped
1
red pepper, roughly chopped
2
small red onions, diced
1/4
cup
fresh basil leaves, torn
1/4
cup
crumbled Feta cheese
3
tablespoons
olive oil
1
tablespoon
sherry vinegar
kosher salt and black pepper
1
clove garlic, crushed
1/4
teaspoon
dried red chili flakes
2
15-ounce cans white beans, rinsed
4
cups
low-sodium vegetable or chicken broth
juice of 2 lemons
crusty bread (optional)

Directions

  1. Cook the orzo according to the package directions.
  2. Meanwhile, in a bowl, combine the tomatoes, red pepper, 1 onion, basil, Feta, 2 tablespoons oil, vinegar, and ¼ teaspoon each salt and pepper. Set aside.
  3. Heat the remaining oil in a large saucepan over medium heat. Add the garlic, chili flakes, and remaining onion. Cook until softened, about 3 minutes.
  4. Add the beans, 3 cups broth, and lemon juice. Bring to a boil. Reduce heat to medium-low; simmer for 5 minutes. Remove from heat and let cool slightly.
  5. Transfer the bean mixture to a food processor or blender. Pulse until combined but still slightly chunky. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  6. Return the bean mixture to a saucepan over medium heat. Add the remaining cup broth and bring to a simmer. Stir in orzo. Ladle soup into bowls and spoon salsa on top. Serve with bread (if desired).
Emma Knowles
May 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 127
  • Fat 14 g
  • Sat Fat 4 g
  • Cholesterol 13 mg
  • Sodium 791 mg
  • Protein 19 g
  • Carbohydrate 69 g
  • Sugar 11 g
  • Fiber 10 g
  • Iron 4 mg
  • Calcium 129 mg
What does this mean? See Nutrition 101.