White Bean, Kale and Roasted Vegetable Soup
- Nonstick vegetable oil spray
- 3 medium carrots, peeled, quartered lengthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges
- 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
- 6 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 6 cups (or more) canned vegetable broth
- 4 cups finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15-ounce can Great Northern beans, drained
- Preheat oven to 400F.
- 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.)
vegetable oil spray, carrots, tomatoes, onion, butternut squash, garlic, olive oil, vegetable broth, kale, thyme, bay leaf, great northern beans
Taken from www.epicurious.com/recipes/food/views/white-bean-kale-and-roasted-vegetable-soup-102844 (may not work)