Vegetable Noodle Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced carrot
• 1 cup chopped celery
• 1 cup finely chopped yellow onion
• 1 tablespoon finely chopped garlic
• 6 cup reduced-sodium vegetable broth
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 3/4 teaspoon salt
• 1/2 teaspoon salt-free Italian seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground pepper
• 8 ounce orzo
• 3 cup stemmed and chopped lacinato kale
• 10 ounce frozen peas
• 1 tablespoon sherry vinegar
• 1/4 cup grated Parmesan cheese

Directions

1. 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.
2. 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.
3. Divide the soup among 6 bowls; top with Parmesan.