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Heat oil in a 4-quart Dutch oven. Add garlic; sauté for 15 seconds. Add mushrooms; cook, stirring frequently, until mushrooms are tender. Stir in broth and beans; bring to a boil. Add orzo. Return to boiling; reduce heat. Simmer, covered, 15 minutes or until orzo is tender.
Stir in cherry tomatoes and 3 tablespoons oregano; heat through. Sprinkle with the remaining 1 tablespoon oregano, feta and pepper. Drizzle with the remaining 1 tablespoon oil.