Minestrone Soup with Kale

2 tsp olive oil

10 baby carrots, halved widthwise if large

2 medium zucchini, quartered lengthwise and sliced 1/4 inch thick

1 medium onion, chopped

2 cup kale, roughly chopped

1 can (28 oz) italian style diced tomatoes, undrained

1 can (15 oz) great northern beans, drained and rinsed

4 cup vegetable broth

1 cup orzo pasta, cooked

1⁄4 tsp salt

1⁄4 tsp black pepper, freshly ground

3⁄4 cup parmesan cheese, freshly grated

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