Vegetarian Minestrone

  • prep time45 min
  • total time 45 min
  • serves 4
Valerie Bertinelli
Valerie Bertinelli

A thick, hearty Italian vegetable soup that's a hit with the entire family.

262 Ratings
Directions for: Vegetarian Minestrone


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 15.5-oz can cannellini beans, drained and rinsed

1 14.5-oz 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


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.

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. 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.

Source and Credits

Recipe excerpted from Valerie's Home Cooking by Valerie Bertinelli. Copyright (c) 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, A Division of Time Inc., New York, NY. All Rights Reserved.

See more: Soup, Vegetables, Main, Vegetarian

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