Manestra - Poor Greek Soup |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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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 Ingredients:
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) |
Directions:
1. 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.
2. Stir in the tomatoes and sauté until they collapse, about 10 minutes.
3. 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.
4. Add the orzo and simmer until it is tender, about 5 minutes.
5. Serve with grated cheese on top and shredded mint leaves.
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