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Kale and Roasted Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Hearty winter soup with kale, white beans, roasted veggies, and savory broth.
Ingredients:
  • 3 medium carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges or 4 or 5 slices
  • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
  • 6 garlic cloves
  • 1 tablespoon extra virgin olive oil
  • 6 cups or more of vegetable broth
  • 4 cups of finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15 oz can of Great Northern white beans, drained
Instructions:
  • Preheat your oven to a toasty 400°F.
  • Prepare the vegetables for roasting. Coat a baking sheet with olive oil and evenly spread out the carrots, squash, tomatoes, onion, and garlic. Drizzle some more olive oil over the vegetables and season with salt and pepper. Ensure all the vegetables are well coated with the oil. Roast in the oven for approximately 45 minutes, stirring occasionally, until the vegetables are tender and golden brown.
  • Cut the roasted squash and carrots into 1/2-inch pieces on a cutting board and set aside.
  • Make a smooth purée by peeling the roasted garlic and placing them in a food processor along with the roasted tomatoes and onions. Pulse until nearly smooth.
  • Pour a splash of water or broth into the roasting pan and stir to release all the delicious, caramelized flavors stuck to the bottom.
  • In a large pot, combine browned bits, broth, and puréed vegetables. Add chopped kale, thyme, and bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered until kale is tender, about 30 minutes.
  • Incorporate the roasted carrots and squash into the soup, followed by the drained white beans. Allow to simmer for 8 to 10 minutes, adjusting the broth or water consistency as necessary. Season with salt and pepper, and remove thyme sprigs and bay leaf. This soup can be prepared a day in advance. Inspired by a Kale and Roasted Vegetable Soup recipe from Bon Appetit Magazine.

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