Rating: 4.5 stars
446 Ratings
  • 1 star values: 34
  • 2 star values: 16
  • 3 star values: 9
  • 4 star values: 108
  • 5 star values: 279
Sara Quessenberry and Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

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  • Working in batches, puree the tomatoes and bell pepper in a food processor.

  • Transfer to a large bowl. Stir in the vinegar and 1 ½ teaspoons salt.

  • Divide the soup among serving bowls and top with the Feta, basil, pine nuts, oil, and ¼ teaspoon pepper.

  • Serve with the prosciutto or salami and bread sticks (if desired).

Nutrition Facts

254 calories; fat 20g; saturated fat 6g; cholesterol 25mg; sodium 1116mg; protein 9g; carbohydrates 15g; sugars 2g; fiber 3g; iron 3mg; calcium 191mg.
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