Tuscan Winter Vegetable Soup

This recipe is based on my take on minestrone, winterized (by what is available at the farmers market in general and Suzie's farm stand particularly) for these chilly days. Leave the skin on if you use kabocha or delicata squash. 

1 tablespoon olive oil
½ cup onion, chopped
8 cloves garlic, minced
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
½ cup diced fennel
½ cup diced carrot, beet, or turnip
1 cup winter squash, chopped into ½" cubes
¾ cup (cooked, canned or fresh) cannellini beans
¾ cup any type of bush beans with an edible pod (green bean, yellow wax, dragon's tongue...), remove tough end, chopped on a diagonal in 1" pieces
6 cups vegetable stock
1 cup kale, dandelion or mustard greens, chopped
sea salt
freshly ground pepper
red pepper flakes

Sauté the onion, fennel, garlic, herbs and in oil in a large pot on medium heat until they start to soften. Add carrots, squash and bit of salt and cook until they start to soften. Add beans, greens, and stock, bring to a boil, and simmer with lid askew until the squash is soft, about 10 minutes. Season to taste.

Garnish with fresh parsley and/or Parmigiano Reggiano cheese.