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Place beans in a large pot and cover with water by about 3 inches. Let it sit overnight to let the beans expand. (For a quicker method, cover beans with water by 2 inches in the pot. Cover with a lid and bring to a boil. Remove from heat and let stand, uncovered, 1 hour.)
Drain beans in a colander and set aside.
Put coconut oil in the same pot and heat over medium heat.
Add onions and sauté for 10 to 15 minutes until soft and translucent.
Add garlic and cook, stirring, for 1 minute.
Add 4 cups water, beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt and pepper.
Cover and bring to a boil.
Uncover and turn down to a simmer.
Cook until beans are tender, about 1 to 1½ hours.
Stir in kale and 2 cups water and simmer, uncovered, until kale is tender, 12 to 15 minutes.