1. In a large pot, heat olive oil or water over medium heat. Add the diced onion, carrots, and celery, sautéing for 5 to 7 minutes until softened.
2. Add minced garlic, thyme, and rosemary; cook for another minute until fragrant.
3. If using, add diced butternut squash and sauté for 2-3 minutes.
4. Add the white beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low and cover partially, simmering for 20 to 25 minutes until vegetables are tender.
5. Add chopped kale or other greens in the last 5 minutes of cooking.
6. For a creamy texture, blend one can of beans with 1 cup of broth and return to the pot.
7. Remove from heat, stir in tahini, lemon juice, and zest. Adjust seasoning as needed.
8. Serve garnished with parsley and optional extras like Parmesan or nutritional yeast.