In a large pot, heat olive oil over medium heat. Add carrots, celery and onion and sauté for 5-7 minutes or until softened.
Add tomatoes through broth and bring to a boil.
Reduce heat and simmer for 30 minutes or until squash is tender. Add kale and simmer for an additional 10 minutes. Remove from heat.
Remove Parmesan rind and stir in red wine vinegar. Stir in quinoa and serve with shaved Parmesan.