1/1 Photo of Manestra - Poor Greek Soup
1 hr 5 mins
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
My Private Note
Units: US | Metric
- 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)
- 1Heat 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.
- 2Stir in the tomatoes and sauté until they collapse, about 10 minutes.
- 3Add 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.
- 4Add the orzo and simmer until it is tender, about 5 minutes.
- 5Serve with grated cheese on top and shredded mint leaves.
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Nutritional Facts for Manestra - Poor Greek Soup
Serving Size: 1 (562 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 212.7
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 2.7 g
- Cholesterol 4.8 mg
- Sodium 683.8 mg
- Total Carbohydrate 17.9 g
- Dietary Fiber 2.9 g
- Sugars 6.2 g
- Protein 5.4 g