White Bean Soup with Tomato Salsa

Photo: Petrina Tinslay

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 15 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Emma Knowles,

June 2005