Minestrone with Mushrooms and Feta

This hearty soup full of beans, mushrooms, orzo, and tomatoes can be on the table in just 30 minutes.

Minestrone with Mushrooms and Feta Enlarge Image
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10 users rated this recipe an average rating of 3.0
Makes:
4 servings
Prep:
15 mins
Cook:
15 mins
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Minestrone with Mushrooms and Feta

Ingredients
2
1
tablespoon extra virgin olive oil
2
cups stemmed shiitake mushrooms, sliced
3
14 ounce can vegetable broth
1
15 ounce 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
tablespoon extra virgin olive oil

Directions

  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

(Minestrone with Mushrooms and Feta)
    Per serving:
  • 312 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 13 mg chol.,
  • 1497 mg sodium,
  • 48 g carb.,
  • 8 g fiber,
  • 5 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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