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Vegetarian Minestrone

Minestrone soup with beans, collard greens, peppers and zucchini
Prep Time
45 min
Yields
4 servings

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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ingredients

2
Tbsp olive oil
1
cup chopped yellow onion
½
cup chopped carrot
¼
cup chopped celery
3
garlic cloves, chopped
2
tsp kosher salt
1
tsp chopped fresh rosemary
½
tsp black pepper
¼
tsp crushed red pepper
3
cups vegetable broth
1
can cannellini beans, drained and rinsed
1
can diced tomatoes, drained
1 ½
cups chopped zucchini
1
Tbsp red wine vinegar
3
cups chopped collard greens (stems removed)
2
cups cooked orzo
½
cup shredded fresh Parmesan cheese
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directions

Notes

This recipe calls for a 15 ½-ounce can of cannellini beans and a 14.5-oz can of diced tomatoes.

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.

Step 2

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.

Step 3

Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the orzo.

Step 4

Season with salt. Top with the shredded parmesan.

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My rating for Vegetarian Minestrone
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