Rating: 3 stars
72 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 22
  • 2 star values: 22
  • 1 star values: 5
Emma Knowles

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Credit: Petrina Tinslay

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the orzo according to the package directions.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

Nutrition Facts

472 calories; fat 14g; saturated fat 4g; cholesterol 13mg; sodium 791mg; protein 19g; carbohydrates 69g; sugars 11g; fiber 10g; iron 4mg; calcium 129mg.
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