Butternut Squash and Kale Soup with Fresh Herbs and White Beans

INGREDIENTS

1 tbsp

olive oil

1/2

medium onion, chopped

3/4 cup

peeled and chopped carrot (about 2 large)

3/4 cup

chopped celery (about 3 large)

2 tbsp

chopped scallions

1/4

to 1/2 teaspoon garlic salt

6 cups

99% fat-free chicken or vegetable broth

2 cups

water

to 4 cups 1-inch chopped butternut squash

2 cups

torn/chopped kale leaves

to 3 sprigs fresh rosemary and thyme

1 15.5 ounce can

white beans, rinsed and drained

Kosher salt and freshly ground black pepper,

optional: grated Parmesan cheese, for serving