GREEK ORZO AND TOMATO SOUP (MANESTRA)

Name: GREEK ORZO AND TOMATO SOUP (MANESTRA)
Cuisine: European, Mediterranean, Greek
Ingredients: 1/4 CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE; 1 MEDIUM YELLOW ONION, FINELY CHOPPED; 4 MEDIUM GARLIC CLOVES, MINCED; 1 TEASPOON DRIED OREGANO; 1/4 TEASPOON GROUND ALLSPICE; KOSHER SALT AND GROUND BLACK PEPPER; 1/4 CUP TOMATO PASTE; 1 MEDIUM CARROT, PEELED, QUARTERED LENGTHWISE AND SLICED ¼ INCH THICK; 8 OUNCES YUKON GOLD POTATOES, PEELED AND CUT INTO ½-INCH CUBES; 14½-OUNCE CAN DICED TOMATOES; 1/2 CUP ORZO; 1 MEDIUM ZUCCHINI, QUARTERED LENGTHWISE AND SLICED ¼ INCH THICK; 4 OUNCES FETA CHEESE, CRUMBLED (1 CUP)

4 steps

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

Updated at: Fri, 20 Oct 2023 23:47:27 GMT

Ingredients

0 servings

0.25 CUPEXTRA-VIRGIN OLIVE OIL

PLUS MORE TO SERVE

1yellow onion

medium, finely chopped

4garlic cloves

medium, minced

1 teaspoondried oregano

¼ teaspoonground allspice

kosher salt

ground black pepper

¼ cuptomato paste

1CARROT

MEDIUM, PEELED, QUARTERED LENGTHWISE AND SLICED 1/4 INCH THICK

8 UNCESYUKON GOLD POTATOES

O, PEELED AND CUT INTO 1/2-INCH CUBES

14.5CAN DICED TOMATOES

OUNCE

½ cuporzo

1ZUCCHINI

MEDIUM, QUARTERED LENGTHWISE AND SLICED 1/4 INCH THICK

1 cupfeta cheese

crumbled

Instructions

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.