Vegetarian Minestrone

Ingredients:

• 450g canned white beans, drained and rinsed
• 400 g diced tomatoes
• 1.5 tbsp. chopped zucchini
• 1 tbsp red wine vinegar
• 3 cups chopped leafy greens (chard, kale)
• 2 cups cooked risoni (rice-like pasta)
• 2 tbsp. l. olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 1/4 cup chopped celery
• 3 cloves garlic, chopped
• 2 teaspoons of salt
• 1 teaspoon chopped rosemary
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• 3 cups vegetable broth
• 1/2 cup grated fresh Parmesan cheese

Preparation:

1. Heat 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 tender, 8 to 10 minutes.
2. Add broth, 2 cups water, beans, tomatoes, zucchini, and vinegar. Bring to a boil; reduce heat to medium and simmer until zucchini is tender, about 10 minutes. Stir in herbs and cook until greens are softened, about 2 minutes. Stir in risoni. Season the soup with salt. Top the minestrone with grated Parmesan.