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.
Easy
Ingredients
-
300
g
orzo pasta
-
1,5
l
vegetable broth
-
800
g
Mutti Polpa Finely Chopped Tomatoes
-
1
tablespoon
Mutti Double Concentrate Tomato Paste
-
1
medium
white onion
-
2
cloves
garlic
-
2
tablespoon
extra vergine olive oil
-
1
tablespoon
dried oregano
-
2
leaves
bay leaf
-
1
pinch
cinnamon
-
t.t.
salt
-
t.t.
pepper
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manestra: Method
- Finely chop the onion, then sauté it in a pan with 3 tablespoons of extra virgin olive oil and two whole garlic cloves.
- 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.
- Add the orzo pasta and toast it for a minute over medium heat.
- Mix in the Mutti Polpa, oregano, bay leaves, cinnamon, salt, and pepper. Stir well to combine.
- Pour in the vegetable broth and cook the orzo pasta, adding more broth if needed during cooking.
- The final consistency of the manestra should be creamy, not overly liquid.
