Greek Cannellini and Vegetables
Light and tangy, especially with a splash of red wine vinegar added at the table.


2 quarts water
2 garlic cloves, pressed
1 large onion, chopped
3 tablespoons olive oil
2-3 carrots
1 red or green bell pepper
1 cup orzo, uncooked
1 zucchini, 6 inches long
1 tablespoon minced fresh mint (1 teaspoon dried)
1 tablespoon minced fresh dill (1 teaspoon dried)
1/2 teaspoon fresh marjoram (sprinkling of dried)
5 artichoke hearts, chopped (14 oz can), optional
1 1/2 - 2 cups drained cooked cannellini or white kidney beans (15 oz can)
1 1/2 - 2 cups Italian-style stewed tomatoes (14 1/2 oz can)
(actually, we used two cans last time)
salt and ground black pepper to taste
red wine vinegar


Bring water to boil.
Saute garlic and onions in 2 T of oil in large skillet.
Dice carrots and chop pepper.
Add carrots and bell pepper to onions and stir.
When water is boiling, add orzo.
Dice zucchini and stir into skillet of vegetables.
Add mint, dill, and marjoram.
Add artichokes.
Gently stir in beans and tomatoes.
Simmer several minutes, stirring occasionally.
Drain pasta and add to skillet.
Add salt and pepper to taste.
Serve with a bottle of red wine vinegar at the table and encourage people to use it generously.




Moosewood Cooks at Home pg. 172