Heat oil in a large pot. Add zucchini, carrots, and onion; saute over high heat until onion is transparent, about 7 minutes. Add kale; saute 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. (Optional: stir 1/4 cup of coarsely chopped fresh basil into the soup, simmer for 5 minutes before serving.)
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|Serving Size: 1 recipe (1885g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 276 (23%)|
|Amt Per Serving||% DV|
|Total Fat 30.7g||41 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 4g|
|Cholesterol 229.5mg||71 %|
|Sodium 5067.4mg||175 %|
|Potassium 2324.5mg||61 %|
|Total Carbohydrate 176g||52 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 166.5g|
|Protein 65g||93 %|
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Calories per serving: 1216
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