Minestone with Kale

Ingredients

• 2 teaspoons Olive oil
• 2 medium Zucchini quartered lengthwise and sliced 1/4 inch thick
• 10 Carrots (baby) halved widthwise
• 1 medium Onion chopped
• 2 cup Kale coarsely chopped
• 1 can (28 oz) Diced tomatoes with basil, garlic and oregano, undrained
• 4 cup Vegetable broth
• 1 can (15 oz) Great Northern Beans drained and rinsed
• 1 cup Orzo cooked
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 3/4 cup Parmesan cheese grated
• 1/4 cup Basil fresh, coarsely chopped (optional)

Instructions

1. Heat oil in a large pot. Add zucchini, carrots, and onion; saute over high heat until onion is transparent, about 7 minutes. Add kale; saute 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. (Optional: stir 1/4 cup of coarsely chopped fresh basil into the soup, simmer for 5 minutes before serving.)