In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, and celery, stirring frequently for about 5-7 minutes until the vegetables soften and become fragrant.

Once your base vegetables are soft, toss in 3-4 minced garlic cloves. Sauté for an additional minute.

Next, stir in diced potatoes, butternut squash, yellow squash, and zucchini. Cook for 3-4 minutes.

Pour in one can of diced tomatoes and 4 to 5 cups of vegetable broth. Stir well.

Sprinkle in dried basil, oregano, thyme, salt, and black pepper, adjusting the quantities to your taste.

Cover the pot and reduce the heat to low. Let the soup simmer for 20-25 minutes.

After the simmering time, gently stir in one can of drained cannellini beans and chopped kale. Allow the soup to simmer uncovered for 5 more minutes.

For an extra touch of richness, stir in 1/4 cup of heavy cream or coconut cream.

Ladle the hot soup into bowls and garnish with fresh parsley or basil.