Directions

1. Coat a large Dutch oven with nonstick cooking spray and place over medium heat. Add onion and garlic; cook and stir 5 minutes or until tender. Add zucchini, carrots and celery; cook and stir 5 minutes.
2. Stir in broth, tomatoes and 1 cup water; bring to boiling. Add orzo; reduce heat and simmer 15 minutes, stirring occasionally. Add kale, Italian seasoning and pepper; cook 3 to 5 minutes more or until kale is wilted. Ladle into 4 soup bowls, sprinkle with Parmesan, and serve.