1 Tablespoon Canola Oil
2 Cups Onion, chopped
1 Cup Carrot, chopped
2 Tablespoons Unsalted Tomato Paste
2 Tablespoons Fresh Garlic, minced
1 1/2 Teaspoons Dried Oregano
1 1/2 Teaspoons Chili Powder
1 Teaspoon Salt
1/2 Teaspoon Smoked Paprika
4 Cups Kale, stemmed and torn
3 Cups Organic Vegetable Broth
2 Red Bell Peppers, chopped
1 Jalapeño Pepper, seeded and chopped
1 (14.5-Ounce) Can Unsalted Diced Tomatoes, undrained
1 (15-Ounce) Can Unsalted Black Beans, rinsed and drained
1 (15-Ounce) Can Unsalted Kidney Beans, rinsed and drained
1 (15.5-Ounce) Can Unsalted Chickpeas (Garbanzo Beans), rinsed and drained
1 (15.8-Ounce) Can Unsalted Great Northern Beans, rinsed and drained
1 (16-Ounce) Can Unsalted Pinto Beans, rinsed and drained
6-8 Slices Martin’s Whole Wheat Potato Bread, sliced and toasted
Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion and carrot; sauté 10 minutes or until tender. Stir in tomato paste and next 5 ingredients (through paprika); cook 2 minutes, stirring constantly. Add kale and remaining ingredients.
Cover and simmer 45 minutes.
Serve, topped with Potato Bread croutons.