 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | small | Sweet Onion, chopped | 1/8 | teaspoon | garlic minced | 1/4 | medium | zucchini, chopped | 1/4 | medium | Tomatoes, red, ripe, canned (12 oz) Low sodium | 1/4 | small (5-1/2" long) | carrot,chopped | 1/4 | cup | kidney beans, organic, Eden | 1/4 | cup | White kidney (cannelini) beans | 1/8 | cup | orzo pasta, whole wheat uncooked | 1/3 | tablespoon | olive oil, extra virgin | 1/8 | teaspoon | basil, dried or fresh, finely chopped | 1/8 | teaspoon | oregano, dried | 1/4 | teaspoon, crumbled | bay leaf | 1 1/4 | dash | sea salt (or table salt) | 1/8 | teaspoon | granulated sugar | 1 | tablespoon | Parmesan, Freshly Grated | 1/3 | tablespoon | balsamic vinegar | 1/3 | can (10.75 oz) | vegetable broth low sodium |
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Steps
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Sequence
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Step
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| | 1 | Saute onions in olive oil until translucent | | 2 | Add tomatoes, broth, sugar, oregano, basil, bay leaf, carrots and zucchini and simmer until vegetables are "tender crisp" - approximately 30 minutes. | | 3 | Add cannelini beans including liquid from can | | 4 | Add orzo pasta and cook until done - approximately 8 minutes. | | 5 | add Balsamic vinegar just before serving. Serve with freshly grated parmesan. |
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