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Recipe courtesy of Valerie Bertinelli

From: Food Network Magazine

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Total:: 45 min
Active:: 25 min

Yield:: 4 servings

Level:: Easy

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

Directions

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.

My Private Notes

Name: Vegetarian Minestrone
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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