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

1. In large pot, cook garlic in hot oil 15 seconds.
2. Add mushrooms.
3. Cook and stir until mushrooms are tender.
4. Stir in vegetable broth and beans; bring to boiling.
5. Add orzo.
6. Return to boiling; reduce heat.
7. Simmer, covered, until orzo is tender, about 15 minutes.
8. Stir in cherry tomatoes and 3 tablespoons of the oregano.
9. Heat through.
10. Sprinkle with remaining oregano, feta and pepper.
11. Drizzle with olive oil.
12. 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)