My recipe for manestra, which means orzo in Greek, is a straightforward and very easy to make recipe. A few steps is all it takes to transform simple ingredients into a creamy, tomatoey one-pot-wonder in about 30 minutes. —Kiki Vagianos, Melrose, Massachusetts Prep: 10 min. Cook: 25 min. MAKES: 4 servings Prep: 10 min. Cook: 25 min. MAKES: 4 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 Crumbled feta cheese and minced fresh basil, optional Add to Shopping List Nutritional Facts 1 cup: 299 calories, 8g fat (1g saturated fat), 0 cholesterol, 882mg sodium, 47g carbohydrate (7g sugars, 12g fiber), 11g protein. Directions 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. Yield: 4 servings.