White Beans and Kale Stew

5 Carrots

1 T olive oil
1/2 cup onion, chopped
3/4 cup cashew sausage
3 cloves garlic, minced
1 yellow squash, chopped
1/2 pound kale, cut into bite-sized pieces
1/4 cup sun-dried tomatoes, diced
2 cups tomatoes, diced including juice
2 cups cooked white beans, rinsed and drained (or canned white or cannelloni beans)
3/4 cups vegetable broth
2 t oregano
1 t basil
Salt and pepper

Sauté onions. Add remaining ingredients and simmer until kale and squash are tender, about 10 minutes. Serve immediately.