Heat ¼ cup of oil in a soup pot or a dutch oven, over medium high heat. When the oil is hot, add the leeks, celery and carrots cooking until beginning to soften. Next, add the squash and zucchini, stirring. Then add the wine, tomato, Garlic & Herb Seasoning Blend, red pepper flakes, and kale. Cover and turn the heat down to a simmer. Simmer for 5 minutes and give the vegetables a good stir. Add the chicken broth and water and bring up to a simmer. Cover and simmer gently for 30 minutes or until the vegetables are done to your liking. Slice the sausage and add to the soup just long enough to heat through.