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White Bean Soup With Tomato Salsa

White Bean Soup With Tomato Salsa
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Serves 4| Hands-On Time: | Total Time:



  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).
By June, 2005

Nutritional Information

  • Per Serving
  • Calories 472Calories From Fat 127
  • Fat 14g
  • Sat Fat 4g
  • Cholesterol 13mg
  • Sodium 791mg
  • Protein 19g
  • Carbohydrate 69g
  • Sugar 11g
  • Fiber 10g
  • Iron 4mg
  • Calcium 129mg
What does this mean? See Nutrition 101 .

Quick Tip

White Bean Soup with Tomato Salsa
The soup can be refrigerated for up to 2 days or frozen for up to 3 months. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.