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garlic: 2 cloves |
olive oil: 1 Tbl |
shiitake mushrooms: 4 oz |
soup - vegetable broth: 14 oz |
cannellini beans: 15 oz |
pasta (orzo): 1/2 cup |
cherry tomatoes (chopped): 1 1/2 cups |
fresh oregano (ground): 1/4 cup |
feta cheese (crumbled): 1/2 cup |
olive oil: 1 Tbl |
Credit: www.bhg.com
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.