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

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.