Manestra (Greek Orzo Soup)
Manestra is a very traditional hearty, rich soup enjoyed all over Greece. It’s the perfect meal on a cold winter day. Manestra warms you with the flavors of summer sun tomatoes and fills you with buttery plump orzo. Just to warn you, it’s completely addictive so be sure to use your bottomless bowls for this dish. Hearty, healthy, delicious. This one-pot-wonder is so simple to make, you’ll be so surprised by how flavorful and satisfying it is. The key to this recipe is in the tomatoes. Roasted, peeled garden tomatoes are always best and I save my frozen stash especially for this dish but you can use a good, canned substitute too. When using canned tomatoes, make sure to use whole, peeled tomatoes and to drain off any sauce that they may be packed in. You want just the tomatoes themselves. Break them up well with a fork and they’ll just melt into the soup. Crushed tomatoes and orzo. Once you add the water, make sure to stay near the stove and stir the orzo frequently. Orzo has the tendency to stick to the bottom of the pot so stir, stir, stir. Keep your stove on low heat the entire cooking time and you should be fine. Gentle, low heat is very important to bring all the flavors together perfectly. Stir frequently on low heat.
Manestra is a very traditional hearty, rich soup enjoyed all over Greece. It’s the perfect meal on a cold winter day. Manestra warms you with the flavors of summer sun tomatoes and fills you with buttery plump orzo. Just to warn you, it’s completely addictive so be sure to use your bottomless bowls for this dish. Hearty, healthy, delicious. This one-pot-wonder is so simple to make, you’ll be so surprised by how flavorful and satisfying it is. The key to this recipe is in the tomatoes. Roasted, peeled garden tomatoes are always best and I save my frozen stash especially for this dish but you can use a good, canned substitute too. When using canned tomatoes, make sure to use whole, peeled tomatoes and to drain off any sauce that they may be packed in. You want just the tomatoes themselves. Break them up well with a fork and they’ll just melt into the soup. Crushed tomatoes and orzo. Once you add the water, make sure to stay near the stove and stir the orzo frequently. Orzo has the tendency to stick to the bottom of the pot so stir, stir, stir. Keep your stove on low heat the entire cooking time and you should be fine. Gentle, low heat is very important to bring all the flavors together perfectly. Stir frequently on low heat.
- Carbohydrate 37.4716206694257 g
- Cholesterol 41.9604 mg
- Fat 4.50395667061576 g
- Fiber 1.46733334305169 g
- Protein 7.47332133369289 g
- Saturated Fat 0.641674400564273 g
- Serving Size 1 1 Serving (286g)
- Sodium 28.8864666718039 mg
- Sugar 36.0042873263741 g
- Trans Fat 0.564629866793637 g
- Calories 218 calories
Step-by-step
- Saute onions in olive oil over low heat until soft.
- Add tomatoes, spices and orzo.
- Stir to combine well.
- Cook on low heat for 5 minutes.
- Add water and cook gently on low heat for approximately 25 minutes.
- Stir often to make sure your orzo doesn’t stick to the bottom of your pot.
- Serve hot with crusty bread.
- To reheat, you may need to add a few tablespoons of water to loosen up the soup as the orzo absorbs the soup liquid the longer it sits.
- Reheat, covered, on low heat with added water.
- You’ll fall in love with this one-pot-Greek-vegan-wonder!
Choosing the Right Heavy-Bottomed Pot
Unlike standard brothy soups that tolerate thin aluminum stockpots, manestra requires a heavy-bottomed cast iron or enameled Dutch oven to manage heat distribution properly. Thin vessels create hot spots where the high starch content of the pasta instantly burns before the liquid ever reaches a simmer. Maintaining a low, steady flame is non-negotiable when dealing with dense wheat starches that settle quickly.
Managing Starch and Stirring Intervals
Orzo behaves more like a risotto grain than a standard soup noodle, shedding large amounts of starch into the cooking water as it hydrates over the 25-minute simmering window. Standing at the stove to stir every 60 seconds prevents the pasta from cementing to the base of the vessel, which ruins the flavor profile by introducing scorched notes into the tomatoes. If the liquid reduces too rapidly before the pasta softens completely, splash in an extra quarter cup of hot water immediately.
Handling Leftovers and Reheating Physics
Pasta continues absorbing surrounding moisture long after the heat is turned off, meaning leftovers will transform into a thick porridge by the next day. Reheat portions gently on the stovetop with two to three tablespoons of water stirred in to restore the proper fluid consistency.
