1/4 cup olive oil
8 ounces crimini mushrooms, halved and sliced
2 medium carrots, finely diced
2 ribs celery, finely diced
1 large onion, finely diced
1 tablespoon kosher salt
One 35-ounce can whole peeled tomatoes
2 teaspoons fresh sage leaves, chopped
1 teaspoon fresh rosemary leaves, chopped
4 cloves garlic, minced
2 1/2 quarts filtered water
3 tablespoons low-sodium soy sauce
One 2-by-2-inch piece Parmesan rind
7 ounces butternut squash, cubed
5 ounces curly kale, chopped
Two 15-ounce cans great Northern beans, undrained
2 tablespoons red wine vinegar
Shaved Parmesan, for serving