*  Exported from  MasterCook II  *
 Recipe By     :MEALS WITHOUT MEAT SHOW #5005
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  cup           orzo pasta
        2  quarts        water
        3                garlic cloves, -- minced
        2  cups          chopped onions
      1/4  cup           olive oil -- (divided )
        2  cups          diced carrots
        1                red bell pepper, -- diced
        1  medium        yellow crookneck or zucchini squash, -- chopped
        1  tablespoon    fresh dill, -- minced
        1  teaspoon      fresh marjoram leaves
        3  cups          cooked and drained cannellini beans -- or one=
       14  ounce         can artichoke hearts, -- drained and chopped
   14 1/2  ounce         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.
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