Pesto Chicken and Vegetable Soup

Ingredients:

1 tablespoon olive oil
1 cup butternut squash, cut into 1/2 inch cubes
1 medium yellow onion, diced
2 cloves of garlic, minced
2 carrots, diced
1 teaspoon fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup green beans, cut into 1 inch pieces
3 cups kale, chopped
14.5 ounce can petite diced tomatoes
32 ounces low sodium chicken broth
2 tablespoons prepared pesto
15 ounce can cannellini beans, rinsed and drained
1 large cooked chicken breast, shredded
Shredded parmesan cheese and pesto for toppings

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