White Bean, Kale And Roasted Vegetable Soup

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White Bean, Kale And Roasted Vegetable Soup

 

nonstick vegetable oil spray

3 medium carrots, peeled, and quartered lengthwise

2 large tomatoes, quartered

1 large onion, cut into 8 wedges

1/2 small butternut squash, peeled, seeded and cut lengthwise into 1/2 " thick

wedges

6 garlic cloves, unpeeled

1 tablespoon olive oil

salt to taste

ground black pepper to taste

6 cups canned vegetable broth or more if needed

4 cups finely chopped kale

3 large fresh thyme sprigs

1 bay leaf

1 15 oz. can Great Northern beans, drained

 

Preheat oven to 400 degrees. Spray rimmed baking sheet with oil spray. Arrange

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

with salt and pepper. Toss to coat. Bake until vegetables are brown and tender,

stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set

aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree

until almost smooth. Pour 1/2 cup broth onto 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 beans and reserved carrots 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 1 day ahead. Cover and

chill. Bring to simmer before serving.) Yields 6 servings.

 

 

 

 

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