Tuscan Bean and Kale Soup

Oh my god! SOUP!
32oz. Vegetable Stock
1 sm. Yellow Onion, chopped
4 Cloves Garlic, minced
4 C. Kale Leaves, chopped
1/2 Yellow Bell Pepper
1/2 Orange Bell Pepper
2 lg. Carrots, sliced
1 can Italian Seasoned Diced Tomatoes
1 can Cannellini Beans, drained & rinsed
1 can Pinto Beans, drained & rinsed
1 1/2 tsp. Coriander
1 tsp. Poultry Seasoning
1 tsp. Oregano
1 tsp. Rosemary
1/4 tsp. Paprika
1/4 tsp. Cayenne Pepper
1/4 tsp. Cinnamon
dash Nutmeg
dash Ground Clove
Sea Salt & Pepper


Add onion and garlic into a medium pot with a small amount of vegetable stock and cook for about 5 minutes on medium heat, or until onions are translucent. Add the rest of the ingredients, cover and cook until carrots are tender. Season with salt and fresh ground pepper to taste.