Winter Minestrone

for 8
8 cups stock
2 stalks celery, chopped
2 carrots, chopped
1 fennel bulb chopped
small kabocha, chopped
1 onion, chopped
1 leek, chopped
several cloves garlic, minced
1 cup red wine
1 cup cooked beans (we are using Rancho Gordo Yellow Indian Woman beans today)
lots of chopped parsley and basil
2 tsp thyme
2 tsp oregano
2 tsp sea salt
1/4 cup olive oil

In a soup pot, heat up olive oil, add onions, leeks and salt and let sweat for 10 minutes. Add rest of vegetables, thyme and oregano and cook 5 minutes. Add red wine to deglaze and let most of it evaporate. Add the stock and cooked beans. Bring to simmer. Add fresh herbs at the end