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Title: Greek Cannellini Beans With Vegetables
Yield: 1 Serving

Ingredients

      1 c  orzo pasta
      2 qt water
      3    garlic cloves; minced
      2 c  chopped onions
    1/4 c  olive oil; (divided )
      2 c  diced carrots
      1    red bell pepper; diced
      1 md yellow crookneck or zucchini
           - squash; chopped
      1 tb fresh dill; minced
      1 ts fresh marjoram leaves
      3 c  cooked and drained
           -cannellini beans; or one (1
      1 cn artichoke hearts(14 ounce);
           -drained and chopped
14 1/2 oz Italian style stewed
           -tomatoes
           Salt and freshly ground
           -black peppe
           taste
           Red wine vinegar

Instructions

In a large covered pot, bring water to a boil. Add orzo to water and return
to boil. Simmer about 10 minutes until al dente. Drain and add 2
tablespoons olive oil. Stir well and set aside. Saute garlic and onions in
2 tablespoons olive oil in large skillet over medium-high heat. Add carrots
and bell peppers to skillet and stir well. Add squash to skillet with beans
and vegetables and mix well. Add dill, mint and marjoram. Gently stir in
cannellini beans, artichoke hearts and stewed tomatoes. Simmer several
minutes. Add orzo to hot beans and vegetables. Add salt and pepper to
taste. Serve hot with a splash of red wine vinegar.

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Per serving (excluding unknown items): 638 Calories; 55g Fat (75% calories
from fat); 5g Protein; 37g Carbohydrate; 0mg Cholesterol; 76mg Sodium

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Contributor: MEALS WITHOUT MEAT SHOW #5005

Preparation Time: 0:00

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