Step 1

Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.

Step 2

Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.

Step 3

Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.

Step 4

Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.

Step 5

Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.

Step 6

Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.