Manestra
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Greek island tomato soup.
This is a fairtrade version of a recipe first published by Susan Hoffman in "The Olive and the Caper: Adventures in Greek Cooking".
Ingredients
Method
Skin and chop the onion and put it into a large pot with the oil.
Skin and crush (into the pot) the garlic and add the fresh herbs.
Heat the oily onions, and gently fry them with the crushed garlic and herbs until the onion goes translucent.
Meanwhile chop or slice the tomatoes into 1 cm pieces. Once the onion is ready add the tomatoes and continue to fry gently until the tomatoes start to wilt.
Add the cinnamon, a pinch of salt and the veggie stock. Heat up to the boil and then simmer for about 45 minutes. The soup should be a glorious browny tomato colour.
Meanwhile, pick and chop the mint leaves.
Add the pasta and continue to simmer until the pasta is toothsome.
Remove from the heat and sprinkle in the chopped mint.
Serve with Parmesan grated over the top and crusty fresh bread.