Vegetarian Tuscan Kale & Navy Bean Soup · North Coast Co-op

Ingredients

• 2 cups cooked navy beans (½-¾ cups dried)
• 2 medium sized carrots
• 4 cups water
• 1 medium onion, finely chopped
• 4 large garlic cloves, roughly chopped
• 2 bunches kale, chopped (4 cups packed)
• 1 14.5 oz. can Italian-style diced tomatoes
• 2 Tablespoons fresh oregano, chopped
• 2 Tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne powder (optional)