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Categories:Viewed: 9 - Published at: 6 years ago
Ingredients
- 1/4 cup chopped sun-dried tomatoes
- 3 Tbs. tomato paste
- 16 oz. dry orzo pasta
- 1 large fennel bulb, cut into 16 wedges
- 2 medium carrots, diced (2 cups)
- 1 large onion, chopped (2 cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 28-oz. can diced fire-roasted tomatoes
- 2 15-oz. cans cannellini beans, rinsed and drained
Method
- Cover sun-dried tomatoes with 3/4 cup boiling water in bowl.
- Soak 30 minutes.
- Stir in tomato paste, and set aside.
- Cook orzo according to package directions; drain, and set aside.
- Coat Dutch oven with cooking spray, and heat over medium-high heat.
- Add fennel; top with carrots and onion, and cook 5 minutes without stirring.
- Stir, and saute 5 minutes more.
- Stir in garlic, and cook 30 seconds.
- Stir in fire-roasted tomatoes, beans, and sun-dried tomato mixture.
- Bring to a boil.
- Reduce heat to medium-low, cover, and simmer 20 minutes.
- Serve over orzo.
