Orzo with Fennel and Tomato Ragout

1. 1

   Cover sun-dried tomatoes with 3/4 cup boiling water in bowl.

2. 2

   Soak 30 minutes.

3. 3

   Stir in tomato paste, and set aside.

4. 4

   Cook orzo according to package directions; drain, and set aside.

5. 5

   Coat Dutch oven with cooking spray, and heat over medium-high heat.

6. 6

   Add fennel; top with carrots and onion, and cook 5 minutes without stirring.

7. 7

   Stir, and saute 5 minutes more.

8. 8

   Stir in garlic, and cook 30 seconds.

9. 9

   Stir in fire-roasted tomatoes, beans, and sun-dried tomato mixture.

10. 10

    Bring to a boil.

11. 11

    Reduce heat to medium-low, cover, and simmer 20 minutes.

12. 12

    Serve over orzo.

* Per serving · 4 servings · Values may vary.

No additional tips available.