Preheat oven to 325. Place chopped sweet potato/butternut squash in a shallow roasting pan that has been sprayed with olive oil (via oil mister). Drizzle with olive oil, sprinkle with sea salt. Roast for about 20 minutes until soft.
Heat olive oil in a heavy large pot over medium heat. Add the onion, garlic and leeks and saute until the onions are translucent and fragrant.
Add the kale and saute´ about 2 minutes. Add the escarole and saute´ another 2 minutes until the kale and escarole are both wilted. Add a pinch of salt.
Add the broth, and beans and cover and simmer until the beans are heated through, about 5 minutes.
Add the roasted sweet potato/butternut squash. Season with rosemary and thyme, salt and pepper, to taste.