Italian Vegetable Soup

In a non-stick pot, dry saute the onion, garlic, celery, carrots, zucchini and yellow squash over medium to medium-high heat covered, stirring occasionally, until the vegetables become tender, about 10 minutes. Add the thyme, Italian herb mix, oregano and several twists of freshly ground black pepper and mix well with the vegetables. Cook for another 3 to 5 minutes. Add the tomatoes, vegetable broth and tomato paste, mix well and bring to a boil. Reduce heat to low. Add beans, kale and parsley and mix well. Cook for an additional 5 to 7 minutes until the kale has started to wilt. Serve immediately. Add more freshly ground black pepper and salt to taste, if desired.