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

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.

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