• 5 Ratings

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

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

312 calories; 11 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 13 mg cholesterol; 1497 mg sodium. 489 mg potassium; 48 g carbohydrates; 8 g fiber; 5 g sugar; 14 g protein; 1263 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 3 mg iron;

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1