Pesto Chicken and Vegetable Soup

INGREDIENTS

1 tbsp

olive oil

1 cup

butternut squash, cut into 1/2 inch cubes

medium yellow onion, diced

2 cloves

garlic, minced

carrots, diced

1 tsp

fresh thyme leaves

3/4 tsp

kosher salt

1/4 tsp

black pepper

1 cup

green beans, cut into 1 inch pieces

3 cups

kale, chopped

14 1/2 oz

can petite diced tomatoes

32 oz

low sodium chicken broth

2 tbsp

prepared pesto

15 oz

can cannellini beans, rinsed and drained

large cooked chicken breast, shredded

Shredded parmesan cheese and pesto for toppings