Name: Greek-Style Cannellini And Vegetables
Ingredients: 2 qt Water; 2 Cloves garlic; minced; 1 Onion; chopped; 3 tb Olive oil; 2 Carrots; diced, up to 3; 1 Red or green bell pepper; chopped; 1 c Orzo; 1 Zucchini; diced; 1 tb Fresh minced mint; (1 tsp dried); 1 tb Fresh minced dill; (1 tsp dried); 1/2 ts Fresh marjoram; (sprinkling of; ; dried); 5 Artichoke hearts; (14 oz can), drained; ; and chopped; 2 c Cannellini beans; (15 oz can), rinsed; ; & drained; 1 14.5 oz can Italian-style stewed tomatoes; Salt & freshly ground pepper to taste; Red wine vinegar

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Veg01	4	servings

INGREDIENTS

2	qt	Water
2		Cloves garlic; minced
1		Onion; chopped
3	tb	Olive oil
2		Carrots; diced, up to 3
1		Red or green bell pepper; chopped
1	c	Orzo
1		Zucchini; diced
1	tb	Fresh minced mint; (1 tsp dried)
1	tb	Fresh minced dill; (1 tsp dried)
1/2	ts	Fresh marjoram; (sprinkling of
		; dried)
5		Artichoke hearts; (14 oz can), drained
		; and chopped
2	c	Cannellini beans; (15 oz can), rinsed
		; & drained
1		14.5 oz can Italian-style stewed tomatoes
		Salt & freshly ground pepper to taste
		Red wine vinegar

INSTRUCTIONS

Bring the water to a boil in a large covered pot.
While the water heats, saute the garlic and onions in 2 tablespoons of the
oil in a large skillet on medium-high heat. Add carrots and bell pepper.
When the water boils, add the orzo, return to a boil, and simmer for about
10    minutes, until al dente.
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. Serve with red wine vinegar.
Recipe by: Moosewood Restaurant Cooks at Home
Converted by MM_Buster v2.0l.

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