2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 yellow summer squash, diced
4 cloves garlic, pressed
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 quart vegetable (or chicken) broth
2 (14 ounce) cans cannellini beans, drained and rinsed
1 (14 ounce) can no-salt-added diced tomatoes with juices
3 cups chopped kale, ribs removed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon white sugar
1 tablespoon white wine vinegar