Greek-Style Cannellini and Vegetables

Total Time
40mins
Prep 30 mins
Cook 10 mins

This can serve as a one-dish meal. I'm posting for Zaar World Tour. The recipe is from a Moosewood cookbook.

Ingredients Nutrition

Directions

  1. Cook the orzo according to package directions until al dente (about 8 minutes in boiling water), and drain. Stir in 1 Tbsp olive oil.
  2. Sauté the garlic and onions in 2 Tbsp oil in large skillet.
  3. Add the carrots and bell peppers to the onions and stir.
  4. Stir the diced zucchini into the skillet of vegetables.
  5. Add the mint, dill and marjoram.
  6. Gently stir in the beans and tomatoes.
  7. Simmer for several minutes, stirring occasionally.
  8. When the beans and vegetables are hot, add the orzo.
  9. Season with salt and pepper to taste.
Most Helpful

4 5

This was absolutely delicious! My only complaint was that for me, there was not enough tomato flavor. Next time I make this, I'll probably use a 28oz can of diced tomatoes. Oh, I also didn't have mint, and used dried herbs and I thought it turned out very well. My non-vegan friends thought it was great as well. This would work well as a main dish or a side dish.

3 5

I added mushrooms, reduced the amount of other veggies & added another half a can of tomatoes. Very quick & easy!

3 5

I'm honestly not sure why, but when my bf and I made this it just seemed a little bland. It's possible I did something wrong but I followed the directions. It was a bit better the next day when I reheated it.