White Bean Soup with Tomato Salsa |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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 |
Directions:
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.
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