Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside. Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	512.56 Kcal (2146 kJ)
Calories from fat	171.26 Kcal
		% Daily Value*
Total Fat	19.03g	29%
Cholesterol	6.44mg	2%
Sodium	930.16mg	39%
Potassium	1024.22mg	22%
Total Carbs	68.72g	23%
Sugars	13.8g	55%
Dietary Fiber	16.11g	64%
Protein	24.02g	48%
Vitamin C	53.9mg	90%
Vitamin A	0.8mg	26%
Iron	6.1mg	34%
Calcium	352.6mg	35%

Amount Per 100 g
Calories	69.81 Kcal (292 kJ)
Calories from fat	23.32 Kcal
		% Daily Value*
Total Fat	2.59g	29%
Cholesterol	0.88mg	2%
Sodium	126.68mg	39%
Potassium	139.49mg	22%
Total Carbs	9.36g	23%
Sugars	1.88g	55%
Dietary Fiber	2.19g	64%
Protein	3.27g	48%
Vitamin C	7.3mg	90%
Vitamin A	0.1mg	26%
Iron	0.8mg	34%
Calcium	48mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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