White Bean Soup With Tomato Salsa

Photo by Petrina Tinslay
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 472 calories
    • Calories 127 calories from fat
    • 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


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


  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).