INGREDIENTS
1 tbsp
coconut oil
1 cup
chopped kale
1 tbsp
minced garlic
2 cups
chicken broth
1 oz
can diced fire roasted tomatoes (14-)
1/3 cup
olive oil
1/3 cup
balsamic vinegar
1 tsp
sea salt
1 tsp
cracked black pepper
1/4 tsp
dried basil
1/4 tsp
dried oregano
1 cup
uncooked organic orzo pasta
12 oz
de-veined medium sized shrimp
Parmesan cheese for topping
Fresh basil (optional for garnish)