Kale and Roasted Vegetable Soup

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Kale and Roasted Vegetable Soup

 

3 medium carrots, peeled and quartered lenthwise

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 tbsps. 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

 

Preheat oven to 400 degrees. Brush rimmed baking sheet with a thin coat of olive

oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with

more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables

until they are brown and tender, stirring occassionally, about 45 minutes.

Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves;

place in food processor. Add tomatoes and onion; puree until almost smooth. Pour

1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth

and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf

to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about

30 minutes.

Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors,

adding more broth to thin soup if necessary. Season with salt and pepper.

Discard thyme sprigs and bay leaf.

Can be made a day ahead. Serves 6.