- 4
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
Preparation
Step 1
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. Makes 4 servings.
nutrition facts
Calories312Total Fat (g)11Saturated Fat (g)3, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)1, Cholesterol (mg)13, Sodium (mg)1497, Carbohydrate (g)48, Total Sugar (g)5, Fiber (g)8, Protein (g)14, Vitamin C (DV%)19, Calcium (DV%)13, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet