Put a large pan on medium heat and add 2 tbsp olive oil. Add the onions, oregano, and thyme, season with salt and pepper, and sweat. Add the carrot and turnip, and saute for 5 minutes.
Add the squash, chicken stock, diced tomatoes, and season with salt and pepper again. Bring to a boil, reduce and simmer for 10 minutes.
Add the beans, simmer for another 5 minutes, adjust seasoning if needed, and serve.