Stir in the potato and butternut squash. Cook 2–3 minutes with the veggies, letting them take on a little color and sweetness. Sprinkle in thyme and paprika, then drop in the bay leaf.
Pour in the diced tomatoes with their juice, the stock, and the water. Bring to a gentle boil, then reduce the heat to a simmer.
Simmer 20–25 minutes, or until the potatoes and squash are tender and the flavors have blended. Stir in the beans and greens, cooking 3–5 minutes until the greens wilt and everything is heated through.
Remove the bay leaf. If you like a brighter finish, stir in lemon juice. Taste and season with salt and pepper as needed. Ladle into bowls and enjoy while steaming hot.
Notes
A cozy, pantry-friendly winter vegetable soup brimming with bright tomatoes, creamy beans, and a rainbow of vegetables, simmered to mingle into a comforting and nourishing bowl.
