Manestra Poor Greek Soup Recipes

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GREEK TOMATO SOUP WITH ORZO



Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

  • In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

MANESTRA - POOR GREEK SOUP



Manestra - Poor Greek Soup image

Think of this as what a college student makes after the tuition and books bill has been paid. Not really a dish served for guests - just a soup you make when you're low on ingredients. Has a very strong "Greek" flavor and is more oily than other soups. From Adventures in Greek Cooking: The Olive and The Caper by Susanna Hoffman

Provided by ThatSouthernBelle

Categories     Greek

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1/3 cup olive oil
1 large onion, finely chopped
4 large garlic cloves, pressed
1 teaspoon oregano, dried
2 1/2 lbs tomatoes, chopped into 1/2 inch pieces
1 1/2 teaspoons salt
8 cups water
1/3 cup orzo pasta
1/3 cup parmesan cheese or 1/3 cup kefalotyri, grated
1/4 teaspoon ground cinnamon (optional)
1 tablespoon mint, shredded (optional)

Steps:

  • Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
  • Stir in the tomatoes and sauté until they collapse, about 10 minutes.
  • Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
  • Add the orzo and simmer until it is tender, about 5 minutes.
  • Serve with grated cheese on top and shredded mint leaves.

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