Recipe: Orzo and White Bean Soup with Tomato Salsa

WHITE BEAN SOUP WITH TOMATO SALSA

1 cup orzo
FOR THE TOMATO SALSA:
2 small red onions, diced, divided use
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, divided use
1 Tablespoon sherry vinegar
Kosher salt
Freshly ground black pepper
FOR THE SOUP:
1 clove garlic, crushed
1/4 teaspoon dried red chili flakes
2 cans (15 ounce each) white beans, rinsed
4 cups chicken broth, divided use
Juice of 2 lemons

Cook the orzo according to the package directions; set aside.

TO PREPARE THE TOMATO SALSA:
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.

TO PREPARE THE SOUP:
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 taste. Return to heat.

Add the remaining broth and bring to a simmer. Stir in the orzo.

TO SERVE:
Ladle the soup into serving bowls Spoon the salsa over the top. Serve with crusty bread, if desired.

Servings: 4