Ingredients
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1 tablespoon extra-virgin olive oil
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1 cup thinly sliced carrot
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1 cup chopped celery
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1 cup finely chopped yellow onion
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1 tablespoon finely chopped garlic
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6 cups reduced-sodium vegetable broth
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1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
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3/4 teaspoon salt
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1/2 teaspoon salt-free Italian seasoning
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1/2 teaspoon dried oregano
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1/4 teaspoon dried thyme
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1/4 teaspoon ground pepper
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1 bay leaf
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8 ounces whole-wheat orzo (about 1⅓ cups)
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3 cups stemmed and chopped lacinato kale
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10 ounces frozen peas
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1 tablespoon sherry vinegar
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1/4 cup grated Parmesan cheese
Directions
- Heat oil in a large Dutch oven over medium heat. Add carrot, celery and onion; cook, stirring occasionally, until softened, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
- Add broth, tomatoes, salt, Italian seasoning, oregano, thyme, pepper and bay leaf. Bring to a boil over high heat. Stir in orzo and reduce heat to medium; simmer, stirring occasionally, until the orzo is tender, 7 to 10 minutes. Add kale and peas; cook, covered, until the kale is wilted, 4 to 5 minutes. Remove from heat; stir in vinegar.
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Divide the soup among 6 bowls; top with Parmesan.
