This recipe is from a useful weeknight cookbook called Moosewood Restaurant Cooks at Home. Most all of the recipes in this book are fast, easy, and vegetarian...necessary for today's busy cooks.
2 quarts water
3 T. olive oil, separated
1 large onion, chopped (about 1.5 c.)
2 - 3 carrots, peeled and diced (about 2 c.)
1 bell pepper
2 garlic cloves
1 c. orzo
1 6-inch zucchini
2 T. fresh basil, chopped (The recipe calls for a mixture of 1 T. mint, 1 t. dill, 1/2 t. marjoram. I had basil on hand, so that's what I used.)
14-oz. can artichoke hearts, drained and chopped
15-oz. can cannellini beans (or other white beans)
14.5-oz. can Italian-style stewed tomatoes
salt and freshly ground black pepper, to taste
Bring the water to a boil in a large covered saucepan.
While the water heats, heat 2 T. olive oil in a large skillet over medium-high heat. Sauté the chopped onion and carrots in the hot oil. In the meantime, seed and chop the bell pepper, and peel and mince the garlic. Add the pepper and garlic to the onions and carrots and stir.
When the water boils, add the orzo and cook according to package directions. When al dente, drain and stir in the remaining 1 T. olive oil.
With the orzo cooking, dice the zucchini and stir it into the skillet of vegetables. Add the basil and artichoke hearts to the vegetables. Gently stir in the beans and tomatoes. Simmer for several minutes, stirring occasionally.
When the vegetables are hot, stir in the orzo, then season with salt and pepper. If you final dish tastes bland, you probably need to add more salt. I usually use around 1 t.