GREEK TOMATO WITH TRAHANA (COUSCOUS) SOUP

GREEK TOMATO WITH TRAHANA (COUSCOUS) SOUP image

Yield 6 people

Number Of Ingredients 15

2 tablespoons olive oil
3 medium white onions, chopped
2 garlic cloves, minced
1 tablespoon sugar
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1 (28 oz) can whole tomatoes, diced
8 cups Basic Vegetable Stock (I used canned organic)
2 ripe beefsteak tomatoes, seeded and diced
1 cup uncooked trahana pasta or couscous [we used orzo]
1 cup crumbled feta cheese [4 tablespoons for the soup; the rest for garnish]
1/2 cup scallions [garnish] - optional

Steps:

1. Heat the oil in a large stockpot over medium heat. Add the onion, garlic, and sugar and sweat for 4 minutes, until tender 2. Add the cumin, oregano, salt, pepper, and cinnamon and stir to coat. 3. Add the canned tomatoes and simmer for 5 minutes. 4. Add the stock, bring the mixture to a boil, reduce heat, partially cover, and simmer for 20 minutes. 5. Stir in the fresh tomatoes, pasta (couscous), and 2 tablespoons of the feta cheese; simmer for 2 minutes. 6. Remove from the heat and let stand 5 minutes. 7. To serve, ladle the soup into bowls and top with the remaining feta cheese and chopped scallions.