Roasted Vegetable and Kale Soup
Servings 6
Equipment
- Baking Sheet
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 3 carrots peeled and quartered
- 1-2 cups of butternut squash peeled, seeded, and cut into bite-sized chunks
- 4 large tomatoes quartered
- 1 small yellow onion sliced into wedges
- 6 cloves of garlic sliced thinly
- 2 tbsp olive oil
- 6 cups of vegetable or chicken broth
- 4 cups of kale chopped
- 1 15-oz can of cannellini beans, rinsed and drained
- 1½ tsp dried thyme
- Sea salt and freshly cracked black pepper
- 1 bay leaf
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Chop all the vegetables and place them on a baking sheet.
- Drizzle the veggies with olive oil, sea salt, freshly cracked black pepper, and ½ teaspoon of thyme, and mix the vegetables thoroughly.
- Place the garlic cloves on top of the onions to prevent burning.
- Place in the oven and roast for 25-35 minutes, stirring occasionally, until brown and tender.
- Place the roasted tomatoes, onions, and garlic, along with most of the broth (reserving ½ cup), in a large Dutch oven over medium heat.
- Using an immersion blender, mix until smooth and well-blended.
- Cut the carrots and butternut squash into bite-sized pieces and set them aside.
- Take the remaining ½ cup of broth and pour it onto the baking sheet; scrape up all the tasty brown bits from the pan, then pour them into the soup.
- Add the kale, bay leaf, the remaining 1 teaspoon of thyme, and more sea salt and pepper if needed to the soup.
- Bring to a boil, then reduce the heat. Simmer uncovered until the kale is tender, about 30-45 minutes.
- Add the white beans, roasted carrots, and butternut squash to the soup.
- Simmer for about 10 minutes to let the flavors mingle.
- Discard bay leaf before serving. Enjoy.