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Ingredientes
- 2 quart water
- 2 x cloves garlic, chopped
- 1 x onion, minced
- 3 Tbsp. extra virgin olive oil
- 2 x carrots, diced, up to 3
- 1 x red or possibly green bell pepper, minced
- 1 c. orzo
- 1 x zucchini, diced
- 1 Tbsp. fresh chopped mint, (1 tsp dry)
- 1 Tbsp. fresh chopped dill, (1 tsp dry)
- 1/2 tsp fresh marjoram, (sprinkling of dry)
- 5 x artichoke hearts, (14 ounce can), liquid removed and minced
- 2 c. cannellini beans, (15 ounce can), rinsed & liquid removed
- 1 x 14.5 ounce can Italian-style stewed tomatoes salt & freshly grnd pepper to taste red wine vinegar
Direcciones
- Bring the water to a boil in a large covered pot.
- While the water heats, saute/fry the garlic and onions in 2 Tbsp. of the oil in a large skillet on medium-high heat. Add in carrots and bell pepper.
- When the water boils, add in the orzo, return to a boil, and simmer for about 10 min, till al dente.
- Dice the zucchini and stir it into the skillet of vegetables. Add in the mint, dill, and marjoram. Add in the artichoke hearts and gently stir the beans and the stewed tomatoes. Simmer for several min, stirring occasionally.
- When the pasta is al dente, drain and stir in the remaining Tbsp. of oil. When the beans and vegetables are warm, add in the orzo. Season with salt & pepper to taste. Serve with red wine vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 855g | |
| Recipe makes 4 servings | |
| Calories 487 | |
| Calories from Fat 108 | 22% |
| Total Fat 12.25g | 15% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 463mg | 19% |
| Potassium 913mg | 26% |
| Total Carbs 78.37g | 21% |
| Dietary Fiber 16.1g | 54% |
| Sugars 8.72g | 6% |
| Protein 17.57g | 28% |
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