Vegetarian Minestrone

By jeaklor

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 3 garlic cloves, chopped
• 2 teaspoons kosher salt
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 3 cups vegetable broth
• 1 15.5-ounce can cannellini beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes, drained
• 1 1/2 cups chopped zucchini
• 1 tablespoon red wine vinegar
• 3 cups chopped collard greens (stems removed)
• 2 cups cooked orzo
• 1/2 cup shredded fresh parmesan cheese

Preparation

Step 1

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, carrot, celery, garlic, salt, rosemary, black pepper and crushed red pepper. Cook, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes.

Stir in the broth, 2 cups water, the cannellini beans, tomatoes, zucchini and vinegar. Bring to a boil over medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo. Season with salt. Top with the shredded parmesan.

Photograph Courtesy of Time Inc. Books/Alison Miksch.