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White Bean Soup with Tomato Salsa

Photo: Petrina Tinslay
Prep time 15 mins
Other time 15 mins
Yield Makes 4 servings


  • 1 cup orzo
  • 2 small red onions, diced
  • 4 tomatoes, roughly chopped
  • 1 red pepper, roughly chopped
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup crumbled Feta cheese
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, crushed
  • 1/4 teaspoon dried red chili flakes
  • 2 15-ounce cans white beans, rinsed
  • 4 cups chicken broth
  • Juice of 2 lemons

Nutrition Information

  • calcium 227 mg
  • calories 594
  • caloriesfromfat 21 %
  • carbohydrate 95 g
  • cholesterol 8 mg
  • fat 14 g
  • fiber 14 g
  • iron 8 mg
  • protein 26 mg
  • satfat 3 g
  • sodium 513 mg

How to Make It

  1. Cook the orzo according to the package directions; set aside. In a bowl, combine half the onions, the tomatoes, red pepper, basil, Feta, 2 tablespoons of the oil, and the vinegar, plus salt and pepper to taste; set aside. Heat the remaining oil in a large saucepan over medium heat. Add the remaining onion, the garlic, and chili flakes and cook until the onion softens, about 3 minutes. Add the beans, 3 cups of the broth, and the lemon juice and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from heat and set aside to cool slightly. Transfer to a food processor or blender. Pulse until combined but still slightly chunky. Season with salt and pepper to taste. Return to heat. Add the remaining broth and bring to a simmer. Stir in the orzo. Ladle the soup into serving bowls. Spoon the salsa over the top. Serve with crusty bread, if desired.

    Tip: Use caution when pulsing the soup. Hot liquids expand.