Here's what you need: Fresh shitake mushrooms (or any mushroom you like) cherry tomatoes, oregano, can of cannellini beans (Great Northern Beans are a substitute), garlic, olive oil, black pepper, crumbled feta cheese, orzo pasta, and two quarts of vegatable stock.
The prep work goes like this: Stem and coarsely chop the mushrooms, quarter 1 1/2 cups cherry tomatoes, mince two cloves of garlic, drain your can of beans, measure half a cup of orzo, and a half teaspoon each of dry oregano and finely ground pepper.
Break out you favorite dutch oven or that big, heavy bottom pot with a tight fitting lid lurking in the corner of your cabinet. Turn your heat up to medium and allow the pot to heat for a minute. Add a tablespoon of olive oil and then add your garlic. Let it simmer for 15-20 seconds. Add the shitake mushrooms and sauté them for a minute. Pour in your vegetable stock, beans and orzo. Put the lid on the pot and let it come up to an easy boil. Reduce the heat to low and let it simmer for 15 minutes, stirring once or twice. Add the cherry tomatoes, pepper, oregano. Replace the lid and allow to simmer for 5 minutes. Ladle into some nice soup bowls, float on some crumbled feta cheese, drizzle olive oil on top and sprinkle with some more oregano and pepper. Serve with a loaf of good crusty bread. Makes enough for two hungry people to enjoy a couple of bowls for dinner and enough leftovers for a lunch or two.