Step 1
Heat oil in a heavy-bottomed pot over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown
Step 2
Add garlic and cook until fragrant. Add carrots, celery and Herbes de Provence. Cover and cook, removing lid to stir often until the vegetables are starting to brown
Step 3
Add wine, increase heat to high, and cook, stirring until the wine is almost completely evaporated
Step 4
Add broth, Tabasco sauce and rosemary and bring to a boil. Add squash, and return to a simmer. Reduce heat to medium-low, and cook until the squash is tender.
Step 5
Add kale and tomatoes and stir until the kale is wilted into the soup. Cook until the kale is tender. Serve!