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
: (15-ounce)
14 oz can artichoke hearts, --
: drained and chopped
14 1/2 oz can Italian style stewed
: tomatoes
: Salt and freshly ground
: black pepper to taste
: Red wine vinegar
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.
