Try this thick, hearty Italian vegetable soup is a hit with the entire family, even during warmer weather months. Like this recipe? Get her take on this Grilled Chicken Tamarind Soup.
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This recipe calls for a 15 ½-ounce can of cannellini beans and a 14.5-oz can of diced tomatoes.
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.