White Bean, Kale and Roasted Vegetable Soup
Submitted by: Jamie | Source: Epicurious.com
Ingredients
- 3 medium carrots peeled, quartered lengthwise
- 2 large tomatoes quartered (or grape/cherry tomatoes)
- 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
- 4-6 cups or more canned vegetable broth
- 4 cups finely chopped kale bagged kale works great and cuts down on prep
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15- ounce can Great Northern beans drained
Instructions
- Preheat oven to 400°F. Arrange carrots, tomatoes, onion, squash and garlic on sheet (I use parchment on my baking sheet). Drizzle with oil, if using. (I didn't use oil, just a bit of veggie broth). 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, any additional spices to kick up the flavor, and a splash of red wine vinegar (totally optional). Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
Notes
I always double this recipe. It's silly to only use half of a butternut squash! So double the recipe and freeze some for later.
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