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Roasted Vegetable and Kale Soup
Roasted Vegetable and Kale Soup
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Roasted veggie soup with Italian sausage and kale in savory broth.
Ingredients:
  • 1 bay leaf
  • 2 tablespoons olive oil, divided
  • 3 carrots, peeled and quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges
  • 0.5 small butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
  • 1 Yukon Gold potatoes
  • 6 cloves garlic, unpeeled
  • 4 (4 ounce) links sweet Italian sausage, casings removed
  • 2 (4 ounce) links hot Italian sausage, casings removed
  • 6.25 cups vegetable broth, or more if needed
  • 4 cups finely chopped kale leaves
  • 3 sprigs thyme
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and brush a jelly roll pan with a light layer of olive oil.
  • Place the carrots, tomatoes, onion, squash, potatoes, and garlic on the pan. Drizzle the remaining olive oil over the veggies and season with salt and pepper. Toss the vegetables gently to ensure an even coating of oil.
  • Roast in a preheated oven until golden brown and tender, turning occasionally, for 20 to 30 minutes. Then, set the vegetables aside.
  • As the vegetables bake, heat a large skillet over medium heat. Add sweet Italian sausage and hot Italian sausage to the skillet, breaking them apart. Pour 1/4 cup vegetable broth over the sausage. Continue cooking and stirring until the sausage is fully cooked and no longer pink, about 7 to 9 minutes. Drain the sausage on a paper towel-lined plate.
  • Dice squash and carrots into 1/2-inch pieces; set aside.
  • Peel garlic cloves and blend them with roasted tomatoes and onion in a blender until smooth. Transfer the mixture to a large pot.
  • Add 1/2 cup of broth to the jelly roll pan. Use a wooden spoon or spatula to scrape off any browned bits from the surface of the pan, then pour the broth and bits into the pot with the blended tomato mixture.
  • Pour the rest of the vegetable broth into the pot. Stir in kale, thyme, and bay leaf; bring to a boil. Simmer on medium-low until kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans. Cook until hot, about 10 minutes. If needed, add more broth to adjust consistency. Season with salt and black pepper. Remove and discard thyme sprigs and bay leaf before serving.

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