Orzo with Fennel and Tomato Ragout

Mats:
1/4c sun-dried tomato
3 Tb tomato paste
16oz orzo
1 fennel bulb
2c carrots, chopped into rounds
1 onion, diced
3 cloves garlic, minced
28oz fire roasted tomato
2 cans cannellini beans

Cook orzo according to package directions and set aside
In a measuring cup, combine 1c hot water and tomato paste. Stir, and set aside
Cut the feathery fronds off the fennel and set aside. Chop the bulb into 8 equal chunks.
In a large saucepan over medium heat, cook the carrots and fennel bulb for 5 minutes WITHOUT stirring.
Turn over all the fennel and carrot bits, then cook for another 5 minutes, NOT stirring
Add the minced garlic and cook for 1 minute, stirring frequently.
Add the diced onion, canned tomatoes, beans and the tomato-paste/water mixture. Cover, reduce the heat to medium-low and cook for 30 minutes.
In the meantime, chop the fennel fronds and sun-dried tomatoes into 1-inch sections.
After the sauce has cooked for 30 minutes, add the chopped fennel fronds, chopped sun-dried tomatoes and cooked orzo. Stir well until it's all combined.
Cover and cook for 5 more minutes, then serve.