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

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Step 1

In 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.

Step 2

Add the carrot, potatoes, tomatoes with juices, 1 teaspoon salt, ¼ teaspoon pepper and 6 cups water; bring to a simmer, scraping up any browned bits. Add the orzo, reduce to medium and cook, uncovered and stirring often to prevent sticking, until the orzo is barely tender, about 20 minutes. Add the zucchini and cook, uncovered and stirring often, until the orzo is fully tender and the zucchini is tender-crisp, another 5 to 10 minutes.

Step 3

Off heat, taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with feta.

Step 4

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.