Instructions: In a large covered pot, bring water to a boil. Add orzo to water and return to boil. Simmer about 10 minutes until al dente. Drain and add 2 tablespoons olive oil. Stir well and set aside. Saute garlic and onions in 2 tablespoons olive oil in large skillet over medium-high heat. Add carrots and bell peppers to skillet and stir well. Add squash to skillet with beans and vegetables and mix well. Add dill, mint and marjoram. Gently stir in cannellini beans, artichoke hearts and stewed tomatoes. Simmer several minutes. Add orzo to hot beans and vegetables. Add salt and pepper to taste. Serve hot with a splash of red wine vinegar.

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