Italian Bean Soup

2 Tbsp. extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 yellow summer squash, diced
4 cloves garlic, minced
¼ tsp. red pepper flakes
¼ tsp dried thyme
½ tsp. dried rosemary
1 quart vegetable stock
2 (14oz) cans cannellini beans, drained and rinsed
1 (14oz) can diced tomatoes with juices
3 C chopped kale, ribs removed
2 tsp. sea salt
1 tsp. freshly ground black pepper
1 Tbsp. raw honey
1 Tbsp. white wine vinegar

Heat 2 Tbsp. of olive oil in a 6 quart or larger pot over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes. Add the garlic, red pepper flakes, thyme and rosemary. Cook for an additional 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. Cover the pot and simmer for 15 minutes. Remove ⅓ of the soup to a blender and blend until smooth (be very careful, as the soup is very hot). Once blended add back to the pot. Add the salt, pepper, honey, and vinegar. Taste and adjust seasonings as needed. Serve hot.