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A Recipe for
Greek Cannellini Beans With Vegetables
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Herb Tip |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Greek Cannellini Beans With Vegetables is one of thousands in the Recipes-to-go Bean Cookbook.
Food Tip |
If you enjoy this Greek Cannellini Beans With Vegetables Recipe - you should enjoy the recipe collections you can find on the websites below:
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Greek Cannellini Beans With Vegetables from the recipe cookbook of Recipes-to-go (Bean)
Food Tip |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Food Tip |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
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.
Recipe By :MEALS WITHOUT MEAT SHOW No5005
Date: Fri, 1 Nov 1996 07:52:25
~0500
Serves: 4
Greek Cannellini Beans With Vegetables Recipe brought to you by Recipes To-Go