MOOSEWOOD--Greek-Style Cannellini & Vegetables

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Greek-Style Cannellini and Vegetables

 

Recipe By :Moosewood Restaurant Cooks at Home

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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2 quarts water

2 cloves garlic -- minced

1 onion -- chopped

3 tablespoons olive oil

2 carrots -- diced (2 to 3)

1 red or green bell pepper -- chopped

1 cup orzo

1 zucchini -- diced

1 tablespoon fresh minced mint (1 tsp dried)

1 tablespoon fresh minced dill (1 tsp dried)

1/2 teaspoon fresh marjoram (sprinkling of dried)

5 artichoke hearts (14 oz can) -- drained and chopped

2 cups 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

 

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.

 

 

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Per serving: 280 Calories (kcal); 11g Total Fat; (34% calories from fat); 7g

Protein; 39g Carbohydrate; 0mg Cholesterol; 32mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0