After the frost hits, kale is at its best. Try to this soup on a cold fall or winter day.
3medium carrots (peeled and chopped)
2large tomatoes (quartered)
1large onion (chopped)
1small butternut squash ( chopped into 1/2 inch pieces)
6 cupsvegetable broth
4 cupskale (finely chopped)
1 tablespoonolive oil
3sprigs fresh thyme
1 cangreat northern white beans (15 ounces)
- Preheat oven to 400F. Brush rimmed baking sheet with a thin coat of olive oil.
- Arrange carrots, squash, tomatoes, onion, and garlic on a baking sheet sheet. Drizzle with more olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
- Once cool enough to handle, cut squash and carrots into ½ inch pieces and set aside.
- Peel garlic cloves, place in blender or food processor. Add roasted vegetables and purée until almost smooth.
- Transfer broth and vegetable purée to larger pot. Add 5 ½ cups broth, kale, thyme and bay leaf to pot. bring to boil.
- Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
- Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavours, adding more broth to thin soup, if necessary.
- Season with salt and pepper. Discard thyme springs and bay leaf before serving.