2 Cloves garlic, minced
1 Tablespoon olive oil
2 cups stemmed shitake mushrooms, sliced
3 14 oz. cans vegetable broth (low sodium chicken or beef are ok too)
1 15 oz. can cannelloni beans, rinsed and drained
½ cup dried orzo
1 ½ cups quartered cherry tomatoes
¼ cup small fresh oregano leaves
½ up feta cheese, crumbled
fresh ground black pepper
1 Tablespoon olive oil
In a 4 quart dutch oven, heat garlic in oil for 15 seconds.
Add mushrooms. Stir frequently and cook until mushrooms are tender.
Stir in broth and beans.
Bring to boiling.
Stir in orzo.
Return to boiling.
Reduce heat, cover and simmer for 15 minutes or until orzo is tender.
Stir in tomatoes and 3 tablespoons of the oregano.
Heat through. Do not overcook.
Place into bowls.
Sprinkle with remaining oregano, feta cheese, and black pepper to taste.
Makes 4 servings.
