Heat olive oil in a heavy pan, add onions and carrots. Cook until translucent, about 10 minutes.
Add garlic and cavolo Nero stems, cook until sweated down, about 5 minutes.
Add two jars Tomato Bliss Oven Roasted Heirloom Tomatoes, cook until reduced.
Add half of the cavolo Nero shredded leaves. Add the clarified Tomato Broth. Add the chopped delicata squash and cook for 20 minutes, or until the squash is tender.
Add the cooked beans, taste for salt and pepper.
Add the remaining shredded cavolo Nero and the handful of fresh herbs ( don't skimp on the herbs!). Taste again, add more salt and pepper if needed; then add olive oil and parmesan cheese. Serve it up!