Manestra

Name: Manestra
Ingredients: 1/4 cup extra virgin olive oil; 1 medium onion, finely diced; 3 large cloves garlic, minced; 2 tablespoons dried oregano (preferably Greek); 1 teaspoon salt; 1 teaspoon coarse ground black pepper; 1 28 ounce can crushed tomatoes; 6 cups vegetable broth or water; 1 1/2 cups orzo; Grated Kefalotyri or Parmesan cheese for garnish (optional)

10 ingredients

3 steps

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, finely diced
3 large cloves garlic, minced
2 tablespoons dried oregano (preferably Greek)
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 28 ounce can crushed tomatoes
6 cups vegetable broth or water
1 1/2 cups orzo
Grated Kefalotyri or Parmesan cheese for garnish (optional)

Directions

1

Heat the olive oil in a 4 quart soup pot and add the diced onion. Saute for a few minutes and then add the minced garlic and oregano. Continue to saute until the garlic smells fragrant.
2

Stir in the crushed tomatoes and simmer for about 5 minutes. Add the broth or water and bring up to a boil. Stir in the orzo and simmer for about 8 to 10 minutes, stirring often so the orzo doesn't stick to the bottom of the pot. Serve nice and hot in bowls garnished with the cheese if you like.
3

NOTE: If re-heating you may need to add a little extra broth or water as the orzo soaks up so much liquid.