Minestrone With Mushrooms and Feta
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups shiitake mushrooms, stemmed and sliced
- 3 (14 ounce) cans vegetable broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 12 cup orzo pasta, dried
- 1 12 cups cherry tomatoes, quartered
- 14 cup oregano leaves, fresh
- 12 cup feta cheese, crumbled (or Mock Feta Cheese ( Vegan Substitute ))
- fresh ground pepper
- 1 tablespoon olive oil, extra for drizzling
- In large pot, cook garlic in hot oil 15 seconds.
- Add mushrooms.
- Cook and stir until mushrooms are tender.
- Stir in vegetable broth and beans; bring to boiling.
- Add orzo.
- Return to boiling; reduce heat.
- Simmer, covered, until orzo is tender, about 15 minutes.
- Stir in cherry tomatoes and 3 tablespoons of the oregano.
- Heat through.
- Sprinkle with remaining oregano, feta and pepper.
- Drizzle with olive oil.
- Serve.
garlic, olive oil, shiitake mushrooms, vegetable broth, cannellini beans, orzo pasta, cherry tomatoes, oregano, feta cheese, fresh ground pepper, olive oil
Taken from www.food.com/recipe/minestrone-with-mushrooms-and-feta-266684 (may not work)