Vegetarian Minestrone

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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