Minestrone with Mushrooms and Feta Recipe
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This hearty soup full of beans, mushrooms, orzo, and tomatoes can be on the table in just 30 minutes.
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
- 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.
- Calories 312, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 13 mg, Sodium 1497 mg, Carbohydrate 48 g, Total Sugar 5 g, Fiber 8 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 13%, Iron 16%.
- Percent Daily Values are based on a 2,000 calorie diet
- Calories 312, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 13 mg, Sodium 1497 mg, Carbohydrate 48 g, Total Sugar 5 g, Fiber 8 g, Protein 14 g. Daily Values: Vitamin A 0%, Vitamin C 19%, Calcium 13%, Iron 16%.
- Percent Daily Values are based on a 2,000 calorie diet
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