Minestrone Soup

One of Les' favorite soups.  

Minestrone Soup

Ingredients:

• 2 T. olive oil
• 1 cup chopped yellow onion
• 1/2 cup carrot
• 1/4 cup celery
• 3 garlic cloves
• 2 tsp. kosher salt
• 1 tsp. chopped fresh rosemary
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper
• 3 cups beef, chicken or vegetable broth
• 1 15.5 oz. can cannelloni beans, drained and rinsed
• 1 14.5 oz. can diced tomatoes, drained
• 1 1/2 cups zucchini, sliced or diced
• 1 T. red wine vinegar
• 3 cups collard greens (stems removed) (spinach or kale can be used)
• 2 cups cooked small pasta (orzo, small shells, macaroni etc)
• 1/2 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, 8-10 minutes.
2. Stir in the broth, 2 cups water, the cannelloni beans, tomatoes, zucchini and vinegar.  Bring to a boil over the medium-high heat; reduce the heat to medium low and simmer until the zucchini is just tender, about 10 minutes. 
3. Stir in the collard greens and simmer until the greens are tender, about 2 minutes. Stir in the cooked pasta. Season with salt.  Top with the shredded parmesan.

Servings: 4  Calories per serving: 680