A thick, hearty Italian vegetable soup that's a hit with the entire family.
Directions for: Vegetarian Minestrone
Ingredients
2 Tbsp olive oil
1 cup chopped yellow onion
cup chopped carrot
cup chopped celery
3 garlic cloves, chopped
2 tsp kosher salt
1 tsp chopped fresh rosemary
tsp black pepper
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 cups chopped zucchini
1 Tbsp red wine vinegar
3 cups chopped collard greens (stems removed)
2 cups cooked orzo
cup shredded fresh Parmesan cheese
Directions
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