Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!
Notes
Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!
I used some of my favorite fall vegetables, but you can substitute them with any of your favorites.