Preheat oven to 375 degrees. Mix the minced garlic, oregano, salt, and pepper in a bowl until well mixed. In a baking dish, make a small slit down the center of the tenderloin and rub it into the top and sides of the meat. Cook for 45 minutes.

While your meat is cooking, dice the tomatoes, carrots, red onion, and garlic. Remove the kale leaves from the stalk and veins and chop. Drain and rinse the cannellini beans.

In a large stockpot, heat olive oil until hot. Stir in onions, carrots, fennel, chili flakes, garlic, salt, pepper until softened (6-8 minutes).

Stir in beans, diced tomatoes, vegetable stock and let simmer on medium heat for about 10-15 min or until carrots are soft.

When tenderloin is done, remove from oven and slice into chunks. Add to the soup base and stir in. Stir in kale and continue to cook on medium heat for 3 min (just long enough to soften kale). Don't overcook the kale! :)

Remove from heat, allow to cool for about 5-10 minutes and enjoy!