Step 1

Heat olive oil over medium heat in a large soup pot.  Add carrots, celery, shallots, and garlic.  Cook until softened.

Step 2

Add white wine and simmer until liquid is reduced.

Step 3

Add beans, broth, thyme, and bay leaf.  Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Step 4

Add mushrooms, zucchini, and squash.  Simmer for 5 minutes.

Step 5

Add kale and lemon juice.  Stir in fresh parsley and serve immediately.