Minestrone soup for a cold Sunday

Serves 8 - 3 POINTS 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 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. ****I am substituting the orzo with whole wheat pasta.

Yummmm.....

That sounds yummy! I sneak a LOT of different veggies, into soup, and stew, and Michael doesn't even realize what he's eating! ha Used to do that when Rob was still home, too! Thanks, hon!