Manestra

Manestra

Manestra is a traditional Greek soup made with tomato pulp and orzo pasta. Quick and easy to prepare, it’s the ultimate comfort food that warms the soul!

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 15 min (COOK TIME: 10 min / PREP TIME: 5 min)

cooking sketch Easy

4 people

Ingredients

  • 300 g orzo pasta
  • 1,5 L vegetable broth
  • 800 g Polpa (Finely Chopped Tomatoes)
  • 1 spoon Mutti Double Concentrated
  • 1 medium white onion
  • 2 cloves garlic
  • 2 spoon extra virgin olive oil
  • 1 spoon dried oregano
  • 2 leaves bay leaf
  • 1 pinch cinnamon
  • salt
  • pepper

Manestra is a simple yet flavorful dish that can save your lunch or dinner in just 10 minutes! It’s a warm, satisfying meal perfect for cold winter days. What makes it special? Undoubtedly, the Mutti finely chopeed tomatoes Polpa, the star of this recipe, with its rich and velvety texture that makes this Greek soup truly irresistible.

 

Elevate Your Manestra with a Twist

Manestra is an economical dish made with few ingredients, yet its bold tomato flavor, aromatic herbs, spices, and creamy consistency can win over anyone. For an extra touch, try adding plant-based feta cubes at the end of cooking. As the feta melts, it will make the manestra even creamier and more flavorf

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Manestra: Method

  1. Finely chop the onion, then sauté it in a pan with 3 tablespoons of extra virgin olive oil and two whole garlic cloves.
  2. Once the onion is softened, remove the garlic cloves and add one tablespoon of Mutti Double Concentrate Tomato Paste. Stir well to dissolve it in the oil.
  3. Add the orzo pasta and toast it for a minute over medium heat.
  4. Mix in the Mutti Polpa (Finely Chopped Tomatoes), oregano, bay leaves, cinnamon, salt, and pepper. Stir well to combine.
  5. Pour in the vegetable broth and cook the orzo pasta, adding more broth if needed during cooking.
  6. The final consistency of the manestra should be creamy, not overly liquid.

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Also made with: Polpa


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