From Wayne's Dusty Box of Words


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


  1. 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.
  2. 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.
  3. 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.