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Greek Tomato Feta Soup
Ingredients
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 1/2 teaspoons dried oregano
- 1/2 – 1 teaspoon crushed red pepper flakes (depending on how much heat you like)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 cup orzo pasta
- 1 (28- ounce) can of whole plum tomatoes, drained and cut into chunks
- 12– ounces of feta cheese small cubed
- 1 tablespoon red wine vinegar
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