Butternut Squash and Kale Soup with Fresh Herbs and White Beans

Ingredients (14)

• 1 tablespoon olive oil
• 1/2 medium onion,
• 3/4 cup peeled and chopped carrot
• 3/4 cup chopped celery
• 2 tablespoons chopped green onions
• 1/4 to 1/2 teaspoon garlic salt
• 6 cups fat free chicken or vegetable broth
• 2 cups water
• 4 cups 1-inch chopped butternut squash
• 2 cups torn/chopped kale leaves
• 2 to 3 sprigs fresh rosemary or thyme
• One 15.5-ounce can white beans,
• kosher salt and freshly ground black pepper,
• grated Parmesan cheese,