A bit of chopping, simmering, and stirring is all it takes to make a healthy soup that makes me feel like the healthiest person around. Winter vegetables, a flavorful, no-waste broth enhanced with the discards, and hearty white beans make this easy dish. Chop the vegetables as evenly as possible for even cooking and a prettier presentation. Serve this soup with a toasted baguette or sprinkled with parmesan cheese for even more flavor. Serves 4 to 6 1 onion, peeled and diced (reserve the peels) 2 cloves garlic, minced 4 celery stalks, trimmed and diced (reserve the ends and discards) 4 carrots, peeled and diced (reserve the peels) 4 parsnips, peeled and diced (reserve the peels) 8 cups chicken or vegetable broth 1/4 cup olive oil 2 (14.5-ounce) cans white beans, drained 2 bay leaves 1 sprig fresh thyme 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper In …