Hearty White Bean, Kale and Root Vegetable Soup

- 2 Tbsp canola oil (30 mL)
- 3 medium carrots, peeled and diced (3)
- 3 medium parsnips, peeled and diced (3)
- 1 large onion, chopped (1)
- 2 cloves garlic, minced (2)
- 1/2 small butternut squash, peeled, seeded and chopped (1/2)
- 2 medium tomatoes, chopped (2)
- 6 cups sodium-reduced chicken broth (1.5 L)
- 6 sprigs fresh thyme (6)
- 1/2 tsp pepper (1/2)
- 1 can (19 oz/540 mL) white navy beans, rinsed and drained (1)
- 4 cups baby kale leaves (1 L)
1. In a large pot, heat canola oil over medium-high heat. Add carrots, parsnips, onion, garlic and squash. Cook and stir vegetables until they start to soften, about 5 minutes. Add tomatoes. Cook vegetables 3-4 minutes longer.
2. Add chicken broth, 3 fresh thyme sprigs and pepper. Bring to a boil. Reduce heat to medium-low.
3. Cover pot and let vegetables simmer until soft, about 15 to 20 minutes. Remove thyme sprigs.
4. Add beans and heat through. Stir in kale.
5. Serve immediately in soup bowls. Garnish each bowl with additional fresh thyme leaves.