INGREDIENTS
2 tbsp
olive oil
1 cup
yellow onion
1/2 cup
carrot
1/4 cup
celery
3
garlic cloves
2 tsp
kosher salt
1 tsp
fresh rosemary
1/2 tsp
black pepper
1/4 tsp
crushed red pepper
3 cups
vegetable broth
2 cups
water
15 1/2 oz
canned cannellini beans
14 1/2 oz
canned tomatoes
1 1/2 cups
zucchini
1 tbsp
red wine vinegar
3 cups
collard greens
2 cups
cooked orzo
1/2 cup
parmesan cheese