White Bean Soup With Tomato Salsa Tuesday, March 25, 2014


1 cup orzo
2 TBSP olive oil
1 small red onion, chopped
kosher salt and black pepper
1 clove garlic, crushed
1/4 tsp dried red chili flakes
2 15-ounce cans white beans, rinsed
4 cups low-sodium vegetable or chicken broth
juice of 2 lemons
½ cup salsa (use your favorite)
1/2 cup crumbled Feta cheese
crusty bread (optional)


Cook the orzo according to the package directions. Heat the oil in a large saucepan over medium heat. Add the garlic, chili flakes, and onion. Cook until softened, about 3 minutes. Add the beans, broth, and lemon juice. Bring to a boil. Reduce heat to medium-low; simmer for 5 minutes. Remove from heat and let cool slightly. Using an immersion blender, pulse until combined but still slightly chunky. Season with ½ tsp salt and ¼ tsp pepper. Bring back to a simmer. Stir in orzo. Ladle soup into bowls and spoon salsa on top. Sprinkle on feta cheese. Serve with bread (if desired).


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