- 4
Ingredients
- 1 cup orzo
- 2 small shallots, diced
- 2 tomatoes, roughly chopped
- 1/2 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
- 30 oz white beans, rinsed
- 4 cups chicken broth
- 2 lemons
Preparation
Step 1
Cook the orzo according to the package directions; set aside.
In a bowl, combine half the shallots, 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 shallots, 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.