Kale and Roasted Vegetable Soup
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 oven to 400°F
- Roast the carrots, tomatoes, onion, squash, garlic
- Rub rimmed baking sheet with a thin coat of olive oil. Place carrots, squash, tomatoes, onion, and garlic on the baking sheet and sprinkle with a little more olive oil and salt and pepper. Rub the oil over all of the vegetables so that they are well coated.
- Roast vegetables about 45 minutes, stirring once or twice, until they are cooked through and nicely browned.
- Further cut the squash and carrots
- Remove the roasted squash and carrots from the pan to a cutting board. Cut into 1/2-inch pieces and set aside.
- Purée the roasted garlic, tomatoes, onions
- Remove the roasted garlic from their peelings and place in a food processor. Add the roasted tomatoes and onions. Pulse in the processor until almost smooth.
- Deglaze the roasting pan
- Add a little water or broth to the baking sheet and scrape up any browned bits.
- Start soup with browned bits, broth, puréed vegetables
- Add the browned bits, the broth, and the puréed vegetables to a large pot. Add the chopped kale, thyme, and bay leaf to the pot. Heat on high to bring to a boil, lower the heat to reduce to a simmer. Simmer uncovered until the kale is tender, about 30 minutes.
- Add roasted carrots, squash, beans
- Add the roasted carrots and squash to the soup. Add the drained white beans to the soup. Simmer for 8 to 10 minutes and add more broth or water to the soup if it needs thinning.
- Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead.