Dice carrots[1] to 1/4 inch pieces and place in a mixing bowl. Next add to the bowl 1/2 inch pieces of butternut squash (check out this video[2] for softening the skin). Chop green onions[3] and add to a separate mixing bowl. Open garbanzo bean cans and thoroughly wash them in the sink using a colander.  Remove stems from kale[4], wash, and tear into bite size pieces (approximately an inch in diameter).

Begin heating olive oil in a large pot over medium heat. Once oil is shimmering add the carrots and butternut squash and mix until all veggies completely covered in oil, cook for about 5 minutes. Meanwhile begin heating a frying pan over medium heat and start browning the ground pork sausage[5].

Finely chop the rosemary.

When the carrots and butternut squash are beginning to soften add minced garlic and green onions and mix in. Also add the rosemary, red chili pepper flakes, and a pinch or more of salt and pepper. Mix everything together and reduce the heat to low.

After the pork sausage is browned mix it into the pot plus the garbanzo beans and kale. Let simmer for about 10 minutes.

[1] http://www.youtube.com/watch?v=E0AdAKviw0o
[2] http://video.about.com/homecooking/Butternut-Squash.htm
[3] http://www.youtube.com/watch?v=elEhXjAdths
[4] http://youtu.be/l5ALIVc-oqs?t=37s
[5] http://www.youtube.com/watch?v=ACW08JyDuVg