In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. Sauté the mixture for about 5-7 minutes until the vegetables are softened and the onion is translucent.

Stir in 3 cloves of minced garlic and cook for an additional minute. Add 1 teaspoon of dried thyme, 1 teaspoon of crushed rosemary, and a bay leaf, stirring the herbs into the sautéed vegetables. Cook for about 30 seconds to let the flavors mingle beautifully.

Introduce 4 cups of cubed butternut squash, a 14.5-ounce can of diced tomatoes (with juice), and 4 cups of vegetable broth to the pot. Stir well to combine everything, ensuring the vibrant colors mix, and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30-35 minutes, stirring occasionally, until the butternut squash becomes fork-tender.

When the squash is tender, stir in 2 cups of trimmed green beans, cut into 1-inch pieces. Allow the soup to simmer uncovered for an additional 5-7 minutes until the green beans are tender-crisp.

Remove the bay leaf from the pot and season your soup generously with salt and freshly ground black pepper to taste. Stir well before serving.