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) ⓘ
Instructions
- 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.
- 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.
- NOTE: If re-heating you may need to add a little extra broth or water as the orzo soaks up so much liquid.
Nutrition & Diet Analysis (per serving)
513
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).