In a large dutch oven, over medium-low heat, add 3 tbs of olive oil and the chopped white onion. Cook for a few minutes until the onions are translucent.

Add the rinsed beans, chopped carrots, and butternut squash along with the chicken/vegetable stock. Stir and bring to a low simmer

Allow the soup to simmer for 20 minutes, or until squash and carrots are tender

Working carefully, transfer half of the soup (or a few ladles) to a high-speed blender. Blend on medium-low for 30-60 seconds until the soup is velvety and smooth.

Return the pureed soup to the dutch oven and stir to combine

Add in the chopped kale, rosemary, thyme, red pepper flakes, and salt and pepper to taste. Simmer for 5 minutes, allowing the kale to soften.

To serve, ladle a cup or two of soup into serving bowls, drizzle with a little extra olive oil and a few sprinkles of red pepper flakes and rosemary sprigs.