Minestrone With Mushrooms And Feta Recipes

MINESTRONE WITH MUSHROOMS AND FETA

Minestrone With Mushrooms and Feta image

Make and share this Minestrone With Mushrooms and Feta recipe from Food.com.

Provided by Serah B.

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, minced
1 tablespoon olive oil
2 cups shiitake mushrooms, stemmed and sliced
3 (14 ounce) cans vegetable broth
1 (15 ounce) can cannellini beans, rinsed and drained
1/2 cup orzo pasta, dried
1 1/2 cups cherry tomatoes, quartered
1/4 cup oregano leaves, fresh
1/2 cup feta cheese, crumbled (or Mock Feta Cheese ( Vegan Substitute ))
fresh ground pepper
1 tablespoon olive oil, extra for drizzling

Steps:

In large pot, cook garlic in hot oil 15 seconds. Add mushrooms. Cook and stir until mushrooms are tender.
Stir in vegetable broth and beans; bring to boiling.
Add orzo. Return to boiling; reduce heat. Simmer, covered, until orzo is tender, about 15 minutes.
Stir in cherry tomatoes and 3 tablespoons of the oregano. Heat through.
Sprinkle with remaining oregano, feta and pepper. Drizzle with olive oil. Serve.

Nutrition Facts : Calories 465.9, Fat 14.5, SaturatedFat 4.6, Cholesterol 19.7, Sodium 1228.7, Carbohydrate 65.7, Fiber 11, Sugar 7.2, Protein 20.6

CLASSIC MINESTRONE

Classic Minestrone image

This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Steps:

Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g

MUSHROOM FETA PASTA

Mushroom Feta Pasta image

"This is great 'company's coming' food," Erika writes from her home in Monroe, Michigan. For added color, she suggests substituting asparagus for half of the mushrooms.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 ounces uncooked angel hair pasta
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
2 tablespoons butter
1/4 cup white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
1 package (4 ounces) crumbled tomato and basil feta cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated. , Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat.

Nutrition Facts : Calories 262 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 467mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

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