Summer Vegetable Minestrone

Servings: -6 servings

Author: Kiersten

3 tablespoons olive oil
½ yellow onion 2 cloves garlic
1 large sweet bell pepper diced
½ teaspoon dried red pepper flakes 4-inch [10-cm] sprig rosemary
4 sage leaves
2 sprigs thyme
1 teaspoon fresh or dried oregano 3 bay leaves
1 teaspoon fennel pollen or toasted and ground fennel seed
1 small zucchini 6 ounces/170 g, diced 1 cup [175 g] fresh corn kernels
1 pound [455 g] fresh tomatoes pureed and strained (about 2 cups)
4 to 6 cups [960 ml to 1.4 L] chicken stock or vegetable stock
2- ounce [55 g] piece Parmigiano-Reggiano rind optional
½ cup [100 g] Arborio rice
1 pound [455 g] collard greens stems discarded and leaves cut into ½-inch [12 mm] ribbons
½ cup [15g] lightly packed finely grated Parmigiano-Reggiano for garnishing
Kosher salt and freshly ground black pepper
¼ cup [60 ml] olive oil for garnishing

In a large pot, warm the 3 tablespoons olive oil over medium-high heat. And the onion, garlic, pepper, dried red pepper flakes, rosemary, sage, thyme, oregano, and bay leaves and cook until the onion is translucent, about 4 minutes. (If the garlic or onion begins to brown, decrease the heat.) Add the zucchini and corn and cook just until zucchini begins to soften, 3 to 4 minutes. Add the tomato puree, 4 cups [960 ml] of the chicken stock and Parmigiano-Reggiano rind. Bring to a gentle simmer, then stir in rice. Cook, stirring occasionally, until the rice just starts to become tender, 10 to 12 minutes.
Add the collard greens to the soup and continue cooking until the greens are tender, about
minutes. Add additional stock, as needed, to thin the soup. The rice may absorb broth and the soup can become too thick.
Remove the bay leaves, Parmigiano-Reggiano rind, and herb stems from the soup and season with salt and pepper.
Ladle the soup into bowls and garnish with Parmigiano-Reggiano and a drizzle of extra-virgin olive oil.

OTHER GREENS THAT WORK IN THIS RECIPE kale, spinach