I found this recipe while researching an old family recipe (Minesta). This is a very similar dish that could be done vegan (as if...). I did try it and it's pretty good, makes a great cold day stew, and reheats well.
- ¼ extra virgin olive oil
- 1 medium onion, finely diced
- 3 large cloves garlic, minced
- 2 tablespoons dried oregano (preferably Greek)
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 28 oz. can crushed tomatoes
- 6 cups vegetable (or beef) broth
- 12 oz. uncooked orzo pasta
- 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 and the onions are nice and soft.
- 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.