Start by preparing all the fresh vegetables (except for kale) by dicing them to the same size. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Sauté for 5 minutes so the shallot and vegetables soften.
Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
Stir in the stock, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale trying to pick as many of the ribs you can. Cover the pot and simmer for 20 minutes.
Use a hand blender to puree one half of the soup, leaving some chunks of beans and vegetables for texture.
Add the salt, pepper and vinegar stir in well and taste and adjust seasonings to taste.
Its high in anti-inflammatory nutrients to keep body fit andhealthy. When I bought a flower to try any recipes I got hooked to this soup in Tarla Dalal,I took some ideas from her website and with some variation in ingredients I made this tasty soup
Finely dice the carrots, buttnernut squash, and onions. It's been a very warm autumn so far, but the leaves are turning and the evenings are chilly, which is enough to justify putting together a nice, warming soup
Split the squash in half lengthways, and remove all the seeds and fibres from the cavity. Our squash was freakishly big, which meant the soup was a touch thicker than what would be my personal preference, but you can always adjust the stock to solid ratio as per your own tastes