- 3 medium carrots, peeled and quartered lenthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges or 4 or 5 slices
- 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2
inch thick wedges
- 6 garlic cloves
- 1 Tbsp olive oil
- 6 cups or more of vegetable broth*
- 4 cups of finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15 oz can of Great Northern white beans, drained
If cooking gluten-free, use gluten-free broth.
1 Preheat oven to 400°F (reduce heat by 25°F if using
convection oven). Brush rimmed baking sheet with a thin coat of olive
oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet.
Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to
coat. Roast vegetables until they are brown and tender, stirring
occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside.
Peel garlic cloves; place in food processor. Add tomatoes and onion;
puree until almost smooth. Pour 1/2 cup broth onto the 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
3 Add carrots, beans, 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 a day ahead. Serves six.