Day 338 – December 4
The past few days haven’t exactly been great days for soup, what with the uncharacteristically 50-70 degree weather. But, soup is what was on the menu, so soup it was. I’ve had this White Bean Soup in my recipe book for years, and I’ve never tried it. To be honest, the soup on it’s own wasn’t all that thrilling. It’s just white beans, broth, onion, garlic and lemon. What makes the soup is the tomato salsa, yum! I’ve read that white beans are less protein filled than some other types of beans, so I’ll probably substitute at least one can of black beans the next time. Here’s my version of the recipe.
White Bean Soup with Tomato Salsa from RealSimple
1 cup orzo
2 small red onions, diced
4 tomatoes, roughly chopped
1 red pepper,roughly chopped
1/4 cup fresh cilantro leaves, torn
3 T olive oil
1 T red wine vinegar
Salt and pepper
2 cloves garlic,crushed
1/4 t red pepper flakes
1 15-oz can cannellini beans
1 15-oz can black-eyed peas
4 cups vegetable broth
Juice of 2 lemons.
-Cook the orzo according to the package. Drain and set aside.
-In a food processor, whiz up half the onions, the tomatoes, red pepper, cilanto, 2T oil and vinegar. Season with salt and pepper to taste. Set aside.
-Heat 1T oil and saute the remaining onion, garlic and chili flakes for about 3 minutes. Add the beans, 3 cups of broth and lemon juice, bringing to a boil. Lower heat to medium-low and simmer for about 5 minutes. Remove from heat and cool slightly.
-Place the cooled soup in a blender and pulse until combined but still chunky. Season with salt and pepper to taste.
-Return to heat and add the remaining broth, bringing to a simmer. Stir in the orzo.
-Ladle into bowls and top with the salsa.