White bean, portobello mushroom, and orzo soup
1/4 cup olive oil
1 small onion, chopped
1 medium carrot, coarsely chopped
1 large clove garlic, pressed or minced
1/2 lb. fresh portobello mushrooms, stemmed, caps thinly sliced
Salt
4 cups broth
1/2 cup dried orzo
1 cup dry small white beans (16 oz. can)
2 tbsp. chopped fresh parsley
Parmesan

Heat oil (medium). 
Add onion, carrot, garlic.  Cook 2-3 minutes (until onion
softens).
Add mushrooms.  Cook for 3 minutes.
Add broth and bring to a boil.  Lower heat to medium-low.
Cover and simmer for 15 minutes.
Add orzo. Cook for 10 minutes.
Add cooked beans.  Cook 5 more minutes.
Add parsley.
Serve w/parmesan.