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Minestrone with Mushrooms and Feta
Ingredients
- 2 cloves garlic, minced
- 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)
- Servings Per Recipe 4,
- cal. (kcal) 312,
- Fat, total (g) 11,
- chol. (mg) 13,
- sat. fat (g) 3,
- carb. (g) 48,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 8,
- sugar (g) 5,
- pro. (g) 14,
- vit. A (IU) 1263,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1497,
- Potassium (mg) 489,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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