Author Notes: Simple Greek comfort food comes to the table….. —inpatskitchen
Makes: about 3 quarts
Ingredients
-
1/4
cup extra virgin olive oil
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1
medium onion, finely diced
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3
large cloves garlic, minced
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2
tablespoons dried oregano (preferably Greek)
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1
teaspoon salt
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1
teaspoon coarse ground black pepper
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1
28 ounce can crushed tomatoes
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6
cups vegetable broth or water
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1 1/2
cups orzo
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Grated Kefalotyri or Parmesan cheese for garnish (optional)
Directions
- 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 sauté 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.
Photo by inpatskitchen