Greek-Style Canellini & Vegetables with Orzo
2 cloves garlic -- minced
1 onion -- chopped
3 tablespoons olive oil
2 to 3 carrots -- diced
1 red or green bell pepper -- chopped
1 cup orzo
1 zucchini -- diced
1 tablespoon fresh minced mint (1 tsp dried)
1 tablespoon fresh minced dill (1 tsp dried)
1/2 teaspoon fresh marjoram (sprinkling of dried)
5 artichoke hearts (14 oz can) -- drained and chopped
2 cups cannellini beans (15 oz can) -- rinsed & drained
1 --14.5 oz can Italian-style stewed tomatoes
salt & freshly ground pepper to taste
1 tbsp red wine vinegar
Bring a pot of water to a boil in a large covered pot. Cook the Orzo until just tender, drain and set aside. Watch it as it cooks very quickly. Serves 4
Sautι in a large pot; the garlic and onions in 2 tablespoons of the oil on medium-high heat. Add carrots and bell pepper. Dice the zucchini and stir it into the skillet of vegetables. Add the mint, dill, and marjoram.
Add the artichoke hearts and gently stir the beans and the stewed tomatoes.
Simmer for several minutes, stirring occasionally.
When the pasta is al dente, drain and stir in the remaining tablespoon of oil.
When the beans and vegetables are hot, add the orzo.
Season with salt & pepper to taste. Add the Red wine vinegar and serve.
Posted on: November 21st, 2009 Credit: Moosewood Restaurant Cooks at Home