Winter Vegetable Soup With Rosemary

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3 tbsp olive oil

3 x leeks, halved and sliced (both white and green parts or equivalent amount of onions)

1 quart diced tomatoes

2 cup chicken or vegetable stock

5 cup winter squash, cut into ½” dice (1 large or 2 small kabocha, butternut, or buttercup variety)

1 bunch kale, stems removed and leaves chopped into 1″ pieces

1 tsp roughly chopped dry rosemary

Pinch of red pepper flakes

1/2 tsp red wine vinegar

Sea salt to taste

Parmesan cheese for garnish (optional)

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