Ingredients
2 teaspoons olive oil
2 zucchini (medium size, quartered lengthwise and sliced 1/4-inch thick)
10 baby carrots (medium size, halved widthwise if large)
1 onion (medium size, chopped)
2 cups kale (coarsely chopped)
1 can diced tomatoes (28oz, with basil, garlic and oregano, undrained)
4 cups vegetable broth
1 can great nothern beans (15oz, drained and rinsed)
1 cup cooked orzo
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
3⁄4 cup parmesan cheese (grated)
Instructions
Heat oil in a large pot. Add zucchini, carrots and onion; sauté over high heat until onion is transparent, about 7 minutes. Add kale; sauté until wilted, about 3 to 5 minutes.
Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
