soups

Ingredients

	2 tsp olive oil
	2 medium zucchini, quartered lengthwise and sliced 1/4-inch thick
	3 1/2 oz baby carrots, halved widthwise if large (about 10 carrots)
	1 medium onion(s), chopped
	2 cup(s) kale, coarsely chopped
	28 oz canned diced tomatoes, with basil, garlic and oregano, undrained
	4 cup(s) vegetable broth
	15 oz canned great northern beans, drained and rinsed
	1 cup(s) cooked orzo, (start with 1/2 cup dry)
	1/4 tsp table salt
	1/4 tsp black pepper
	3/4 cup(s) grated Parmesan cheese, use Parmigiano-Reggiano for best flavor

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.
  
  
• To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.