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Greek Orzo and Tomato Soup (Manestra)
In Greek, manestra refers to the rice-shaped pasta known as orzo in English and Italian, as well as to the tomato-based dish that’s made with the pasta. This humble dish is often thick, almost like a risotto, and sometimes includes meat—it’s pure comfort food. Here, we’ve turned the ingredients into a hearty vegetarian soup by simmering tomatoes, carrots, potatoes and zucchini with aromatic oregano and allspice. A sprinkling of pleasantly salty feta, the Greek cheese made from goat’s or sheep’s milk or both, provides a nice contrast to the savory vegetables. Serve crusty bread alongside for dipping.
4
Servings
Tip
Don’t let the soup come to a boil. Keep it at a low simmer to ensure that the ingredients will be properly cooked and enough liquid will remain when the soup is done. Don’t forget to stir often so the orzo doesn’t stick to the bottom of the pot and scorch, or the soup may thicken too quickly and become gummy.
45 minutes
Ingredients
-
¼
cup extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, finely chopped
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the onion, garlic, oregano, allspice and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown and stick to the pot, about 1 minute.
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