Minestrone with Mushrooms and Feta

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

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9 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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