Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.