In a large soup pot over medium-low heat, heat the oil.
Add garlic and sauté for 3 minutes. Add onions and cook until onions are translucent.
Add remaining ingredients except for the kale and beans (squash, fennel, carrots, potatoes, oregano, salt, pepper, water and broth). I LOVE orange! Check out the color here!
Stir to combine and cook for 12-15 minutes or until the potatoes are nearly done yet still a bit firm but not mushy.
Add the chopped kale and rinsed beans. Simmer for another 10 minutes, or until the kale is tender to bite.
Once served up in bowls or cups, sprinkle with Parmesan cheese and serve immediately.