Greek-Style Cannellini and Vegetables |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This can serve as a one-dish meal. I'm posting for Zaar World Tour. The recipe is from a Moosewood cookbook. Ingredients:
2 garlic cloves, minced |
1 large onion, chopped (about 1 1/2 cups) |
3 tablespoons olive oil |
2 -3 carrots, diced (about 2 cups) |
1 bell pepper, chopped (red or green) |
1 cup orzo pasta |
1 zucchini, diced (6 inches long) |
1 tablespoon fresh mint, minced or 1 teaspoon dried mint |
1 tablespoon fresh dill, minced or 1 teaspoon dried dill |
1/2 teaspoon fresh marjoram (sprinkle of dried) |
15 ounces cannellini, drained |
14 ounces italian-style stewed tomatoes |
salt and pepper |
Directions:
1. Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
2. Sauté the garlic and onions in 2 Tbsp oil in large skillet.
3. Add the carrots and bell peppers to the onions and stir.
4. Stir the diced zucchini into the skillet of vegetables.
5. Add the mint, dill and marjoram.
6. Gently stir in the beans and tomatoes.
7. Simmer for several minutes, stirring occasionally.
8. When the beans and vegetables are hot, add the orzo.
9. Season with salt and pepper to taste.
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