In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.

Stir in 2 cups of peeled and cubed butternut squash, 1 can of rinsed chickpeas, and 1 can of drained great northern beans. Incorporate 1 can of diced tomatoes and 4 cups of vegetable stock. Sprinkle in 1 teaspoon of kosher salt and 1 tablespoon of Italian seasoning.

Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it simmer for about 1 hour, stirring occasionally until the squash is tender.

Add 2 cups of chopped kale and 1 cup of small pasta. Allow to simmer uncovered for an additional 5 minutes.

Stir in 2 tablespoons of red wine vinegar before serving to give the soup a delightful acidity.

Ladle the soup into bowls and optionally top with pesto and grated Parmesan cheese, serve warm.