White Bean Soup With Tomato Salsa

• 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

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.
2. Use caution when pulsing the soup. Hot liquids expand.

orzo, red onions, tomatoes, red pepper, fresh basil, feta cheese, olive oil, sherry vinegar, kosher salt, freshly ground black pepper, clove garlic, red chili, white beans, chicken broth, lemons

Taken from www.myrecipes.com/recipe/white-bean-soup-with-tomato-salsa (may not work)