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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:

Ingredients

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).
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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