1⁄4 cup olive oil
8 ounces cremini mushrooms, halved 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
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
one piece parmesan rind (2×2 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