Best 3 Manestra Poor Greek Soup Recipes

**Manestra, a Traditional Greek Soup with Abundant Flavors**

Manestra, a classic Greek soup, captivates taste buds with its harmonious blend of flavors and textures. This hearty and comforting dish, deeply rooted in Greek culinary heritage, showcases the richness of simple, wholesome ingredients. Manestra's versatility allows for variations that cater to diverse preferences, making it a staple in many Greek households. Explore the diverse recipes presented in this article, ranging from the basic Manestra to iterations that incorporate unique ingredients and cooking techniques. Discover the secrets behind this beloved soup and embark on a culinary journey filled with authentic Greek flavors.

Check out the recipes below so you can choose the best recipe for yourself!

MINESTRA

Minestra image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 to 6 cloves garlic, crushed
1/8 pound pancetta, sliced and chopped
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
2 pounds escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)
2 (14-ounce) cans, cannellini beans, drained
1 quart prepared chicken stock or broth
A couple pinches ground nutmeg or fresh grated nutmeg
Coarse salt and black pepper
Shaved Parmigiano-Reggiano, for topping
Warm, crusty bread, for mopping

Steps:

In a deep, large, heavy pot over moderate heat, saute garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer.
Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

MANESTRA - POOR GREEK SOUP

Manestra - Poor Greek Soup image

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

Provided by ThatSouthernBelle

Categories Greek

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

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)

Steps:

Heat 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.
Stir in the tomatoes and sauté until they collapse, about 10 minutes.
Add 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.
Add the orzo and simmer until it is tender, about 5 minutes.
Serve with grated cheese on top and shredded mint leaves.

GREEK TOMATO SOUP WITH ORZO

Greek Tomato Soup with Orzo image

My recipe for manestra, which means "orzo" in Greek, is a straightforward and very easy to make recipe. You only need a few steps to transform simple ingredients into a creamy one-pot-wonder in about 30 minutes. -Kiki Vagianos, Melrose, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups uncooked whole wheat orzo pasta
2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
3 cups reduced-sodium chicken broth
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Optional: Crumbled feta cheese and minced fresh basil

Steps:

In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 299 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 882mg sodium, Carbohydrate 47g carbohydrate (7g sugars, Fiber 12g fiber), Protein 11g protein.

Tips:

Use fresh, ripe vegetables: This will give your soup the best flavor.
Don't overcrowd the pot: If you add too many vegetables, they won't cook evenly and the soup will be watery.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
Season the soup to taste: Add salt, pepper, and other spices to your liking.
Serve the soup with a drizzle of olive oil and a sprinkle of feta cheese: This will add a delicious finishing touch.

Conclusion:

Manestra is a simple but delicious soup that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its fresh vegetables, flavorful broth, and hearty beans, manestra is a surefire hit. So next time you're looking for a quick and easy meal, give manestra a try. You won't be disappointed!