POINTS® Value |  3
Servings | 8
Preparation Time | 27 min
Cooking Time | 35 min
Level of Difficulty | Easy


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

Instructions


1. 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.
2. Add diced tomatoes, broth and beans. Simmer until carrots are tender, about 20 minutes. Stir in cooked orzo, salt and pepper.
3. To serve, pour into bowls and sprinkle with cheese. Yields about 1 cup of soup and 1 1/2 tablespoons of cheese per serving.
4. This recipe is part of our Cook Once, Eat all Week: Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.



Notes

Flavor Booster: Stir 1/4 cup of coarsely chopped fresh basil and the grated zest of 1 lemon into the soup; simmer for 5 minutes before serving.