Hands-On Time: 15m
Total Time: 30m
Ingredients
* 1 cup orzo
* 4 tomatoes, roughly chopped
* 1 red pepper, roughly chopped
* 2 small red onions, diced
* 1/4 cup fresh basil leaves, torn
* 1/4 cup crumbled Feta cheese
* 3 tablespoons olive oil
* 1 tablespoon sherry vinegar
* kosher salt and black pepper
* 1 clove garlic, crushed
* 1/4 teaspoon dried red chili flakes
* 2 15-ounce cans white beans, rinsed
* 4 cups low-sodium vegetable or chicken broth
* juice of 2 lemons
* crusty bread (optional)
Directions
1. Cook the orzo according to the package directions.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
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