Italian Vegetable Soup

Ingredients

• 2 TBSP olive oil
• 2 carrots, peeled and sliced 1/4" thick
• 3 cloves garlic, minced
• 8-10 medium-sized red potatoes, quartered
• 2 15.5 oz. cans Great Northern beans, drained and rinsed
• 3 14.5 oz. cans roasted diced tomatoes
• 6 C water
• 1 bunch of kale, destemmed and sliced ¾” thick
• Salt and pepper