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Greek Cannellini Beans With Vegetables
Ingredients
- 1 c. Orzo pasta
- 2 quart Water
- 3 x Garlic cloves,, chopped
- 2 c. Minced onions
- 1/4 c. Extra virgin olive oil, (divided )
- 2 c. Diced carrots
- 1 x Red bell pepper,, diced
- 1 med Yellow crookneck or possibly zucchini squash,, minced
- 1 Tbsp. Fresh dill,, chopped
- 1 tsp Fresh marjoram leaves
- 3 c. Cooked and liquid removed cannellini beans, or possibly one (15-oz)
- 14 ounce Can artichoke hearts,, liquid removed and minced
- 14 1/2 ounce Can Italian style stewed tomatoes Salt and freshly grnd black pepper to taste Red wine vinegar
Directions
- In a large covered pot, bring water to a boil. Add in orzo to water and return to boil. Simmer about 10 min till al dente. Drain and add in 2 Tbsp. extra virgin olive oil. Stir well and set aside. Saute/fry garlic and onions in 2 Tbsp. extra virgin olive oil in large skillet over medium-high heat. Add in carrots and bell peppers to skillet and stir well. Add in squash to skillet with beans and vegetables and mix well. Add in dill, mint and marjoram. Gently stir in cannellini beans, artichoke hearts and stewed tomatoes. Simmer several min. Add in orzo to warm beans and vegetables. Add in salt and pepper to taste. Serve warm with a splash of red wine vinegar.
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