Ingredients: (Makes 6 quarts)
1/4 cup olive oil
8 ounces cremini mushrooms, halves and sliced (baby portobella or mushrooms of choice)
2 medium carrots, finely diced
2 celery ribs, finely diced
1 large onion, finely diced
1 tablespoon kosher salt
1 one can whole canned tomatoes (35 ounce)
2 teaspoons fresh sage leaves, chopped
1 teaspoon fresh rosemary leaf, chopped
4 garlic cloves, minced
2 1/2 quarts filtered water
3 tablespoons low sodium soy sauce
1 piece parmesan rind (2 x2 inch)
7 ounces butternut squash, cubed
5 ounces curly kale, chopped
2 (15 ounce) cans great northern beans, undrained
2 tablespoons red wine vinegar
Shaved parmesan cheese, for serving
1. Place two 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.
2. Decrease the heat to low, add the remaining two tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
3. Add the tomatoes, sage, rosemary and garlic, and cook for five 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.
4. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
5. 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 cheese.