Ingredients

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

Preparation

  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.