Butternut Squash and Kale Soup

Bahan-bahan (8 porsi)

• 1 tablespoon olive oil
• ½ medium onion, (chopped)
• ¾ cup peeled and chopped carrot ((about 2 large))
• ¾ cup chopped celery ((about 3 large stalks))
• 2 tablespoons chopped green onions
• ¼ to ½ 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, (rinsed and drained)
• kosher salt and freshly ground black pepper, (to taste)
• grated Parmesan cheese, (for serving (optional))