Step 1

Heat a large pot or dutch oven over medium heat and prep veggies.

Step 2

Add oil, then onion, garlic, carrot and stir. Season with salt, pepper, and spices and stir again to coat.

Step 3

Next add squash, potatoes, fire roasted tomatoes, tomato sauce and veggie stock. Bring soup to a simmer and then reduce heat to low and cover. Continue cooking for 15 minutes, then add beans, another pinch each salt and pepper, and stir. If the soup starts boiling, be sure to lower heat to just a light simmer.

Step 4

Cook for at least another 10 minutes to let the flavors meld, and then add kale, stir, and cover. Cook for 5 minutes more.

Step 5

Taste and adjust seasonings as needed. Serve with a hearty bread.