The soup was made yesterday when I realized I had vegetables from Los Poblanos Organic Farm that were going to ruin if I didn't use them. I first sauteed two big whie onions and garlic in olive oil, added lots of carrots, chicken broth, canned diced tomatoes, kale, cabbage, and a can of white beans. I prefer the white kidney beans because their taste and texture is cleaner and not so pasty, but most of them have additives that I don't want to eat, so I didn't find any to use this time. And I've learned from trying the olive oil on orange slices that Colavita extra virgin olive oil has a very "soft" taste and not that heavy green taste that so many of the extra virgin olive oils have. I use a cheaper olive oil to cook with, but to add to my soup after it's in the bowl and for sprinkling on fresh orange slices, I'll be buying the Colavita. I love soup and I love bread, so I really enjoyed my supper tonight.