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Vegan Greek/Middle Eastern Recipes
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Greek-Style Cannellini and Vegetables
From: Karen C. Greenlee

Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
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Recipe By: Moosewood Restaurant Cooks at Home; Serving Size: 4

  • 2 quarts water
  • 2 cloves garlic -- minced
  • 1 onion -- chopped
  • 3 tablespoons olive oil
  • 2 to 3 carrots -- diced
  • 1 red or green bell pepper -- chopped
  • 1 cup orzo
  • 1 zucchini -- diced
  • 1 tablespoon fresh minced mint (1 tsp dried)
  • 1 tablespoon fresh minced dill (1 tsp dried)
  • 1/2 teaspoon fresh marjoram (sprinkling of dried)
  • 5 artichoke hearts (14 oz can) -- drained and chopped
  • 2 cups cannellini beans (15 oz can) -- rinsed & drained
  • 1 14.5 oz can Italian-style stewed tomatoes
  • salt & freshly ground pepper to taste
  • red wine vinegar
Bring the water to a boil in a large covered pot.

While the water heats, saute the garlic and onions in 2 tablespoons of the oil in a large skillet on medium-high heat.
Add carrots and bell pepper.

When the water boils, add the orzo, return to a boil, and simmer for about 10 minutes, until al dente.

Dice the zucchini and stir it into the skillet of vegetables.
Add the mint, dill, and marjoram.
Add the artichoke hearts and gently stir the beans and the stewed tomatoes.
Simmer for several minutes, stirring occasionally.

When the pasta is al dente, drain and stir in the remaining tablespoon of oil.
When the beans and vegetables are hot, add the orzo.
Season with salt & pepper to taste.
Serve with red wine vinegar.