Minestrone with Mushrooms and Feta

By spietzsch

Ingredients

• 2 cloves garlic, minced
• 1 Tbsp. extra virgin olive oil
• 2 cups stemmed shiitake mushrooms, sliced
• 3 14-oz. cans vegetable broth
• 1 15-oz. can cannellini beans, rinsed and drained
• 1/2 cup dried orzo
• 1-1/2 cups quartered cherry tomatoes
• 1/4 cup small fresh oregano leaves
• 1/2 cup feta cheese, crumbled
• Freshly ground pepper
• 1 Tbsp. extra virgin olive oil

Details

Servings 4

Preparation

Step 1

In a 4-quart Dutch oven cook garlic in hot oil for 15 seconds. Add mushrooms. Cook, stirring frequently, until mushrooms are tender. Stir in vegetable broth and beans; bring to boiling. Add orzo. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until orzo is tender. Stir in cherry tomatoes, and 3 tablespoons of the oregano; heat through. Sprinkle with remaining oregano, feta, and pepper. Drizzle with olive oil.