Place the olive oil, chopped onion, and minced garlic in the bottom of the slow cooker and set it to high.
Add the carrots, garbanzo beans, tri-color beans, fire roasted tomatoes, Italian seasoning, salt, pepper, and broth. Stir and put the cover on.
Cook on high for 3-4 hours, or on low for 6 hours.
minutes before you want to serve the soup, add the curly kale and the frozen green beans. Stir and put the cover back on and cook the soup for 30 minutes.
Season with more salt and pepper if desired.
Notes
Store leftover soup in the refrigerator. It should stay fresh for 4-5 days.