Vegetarian Minestrone

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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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


  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.
  3. Photograph Courtesy of Time Inc. Books/Alison Miksch.