Ingredients
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2 garlic cloves, minced
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1 large onion, chopped (about 1 1/2 cups)
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3 tablespoons olive oil
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2 -3 carrots, diced (about 2 cups)
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1 bell pepper, chopped (red or green)
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1 cup orzo pasta
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1 zucchini, diced (6 inches long)
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1 tablespoon of fresh mint, minced or 1 teaspoon dried mint
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1 tablespoon fresh dill, minced or 1 teaspoon dried dill
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1/2 teaspoon fresh marjoram (sprinkle of dried)
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15 ounces cannellini, drained
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salt and pepper
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14 ounces Italian-style stewed tomatoes
Instructions
- Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
- Sauté the garlic and onions in 2 Tbsp oil in large skillet.
- Add the carrots and bell peppers to the onions and stir.
- Stir the diced zucchini into the skillet of vegetables.
- Add the mint, dill and marjoram.
- Gently stir in the beans and tomatoes.
- Simmer for several minutes, stirring occasionally.
- When the beans and vegetables are hot, add the orzo.
- Season with salt and pepper to taste.