Use a large 8 quart soup pot. Heat on high & sear & brown the mushrooms, until tender. Only add a little water or broth if they start to stick. Remove them from the pot and set aside to add back in later.

Lower heat & sweat onions, carrots, & celery over low heat for 30 minutes, at least. Cover the pot, and stir occasionally, checking to see if they are getting too dry, & need a little water or vegetable broth to deglaze the pan. They’ll be very soft.

Add in garlic, rosemary, & sage

Add the tomatoes in their juice, cook for about 5 minutes, to blend everything together.

Increase the heat, & add the vegetable broth to the pot. Mix in soy sauce and heat just until boiling.

Lower heat to a simmer & add the squash & kale. Cover & simmer for at least 30 minutes.

Now, add the mushrooms back in, & the 2 un-drained cans of Great Northern or Cannellini beans to help thicken the soup with their starch. Mix well. Then add the 2 TBS vinegar to cut the acidity from the tomatoes, stir in the Herbs de Provence or Italian Seasoning.

Heat through