Sauté onions, celery and butternut squash in olive oil for 5-7 minutes. After the ingredients soften, add garlic, red pepper flakes, salt and pepper and sauté for 1 more minute. Add kidney beans, tomatoes, spinach, kamut, vegetable broth and Parmesan cheese (optional). Cover and bring to boil using medium heat. Reduce the heat, let it simmer and stir occasionally, until the kamut is tender. Serve hot.