INGREDIENTS
1 15.5 ounce can
Cannellini beans
1/2 cup
Carrot
1/4 cup
Celery
3 cups
Collard greens
3
Garlic cloves
1 tsp
Rosemary, fresh
1 14.5 ounce can
Tomatoes
1 cup
Yellow onion
1 1/2 cups
Zucchini
3 cups
Vegetable broth
2 cups
Orzo, cooked
1/2 tsp
Black pepper
2 tsp
Kosher salt
1/4 tsp
Red pepper
2 tbsp
Olive oil
1 tbsp
Red wine vinegar
1/2 cup
Parmesan cheese, fresh