White Bean & Kale Stew

2 tbsp. Olive Oil

2 Carrots,  1/4 " slice

1 large Yellow Onion, chopped

3 cloves Garlic, minced

1 tsp. dried Oregano

1/2 tsp. Cumin

1/4 tsp. Red Pepper Flakes

1 tbsp. Balsamic Vinegar

1/2 15 oz. can Diced or Crushed Tomato

1/4 c. Sundried Tomato (not in oil), sliced

1 bunch Kale, chopped

1 15 oz. can White Beans

6 c. Vegetable Broth

Heat olive oil in a large saucepan.  Sweat carrots and onion for 5 minutes.  Add in garlic and sweat another 2-3 minutes.  If pan becomes too dry, add a little salt.  Add in spices and saute' another 30 seconds, stirring constantly.  Lower heat and add in balsamic to deglaze pan.  Add in remaining ingredients, excluding the beans,  cover and bring to a boil.  Simmer 20 mins until kale is tender.  Add in white beans and heat through