Roasted Vegetable and Kale Soup

Name: Roasted Vegetable and Kale Soup
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 smalls butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges; 425 grams garbanzo beans, rinsed and drained; 425 grams kidney beans, rinsed and drained; 3 carrots, peeled and quartered lengthwise; 6 cloves garlic, unpeeled; 6 servings salt and ground black pepper to taste; 227 grams hot Italian sausage, casings removed; 454 grams sweet Italian sausage, casings removed; 946 milliliters finely chopped kale leaves; 2 Tbsps olive oil, divided; 1 large onion, cut into 8 wedges; 3 sprigs thyme; 2 larges tomatoes, quartered; 1 liters vegetable broth, or more if needed; 1 Yukon Gold potatoes

Roasted Vegetable and Kale Soup might be just the main course you are searching for. One portion of this dish contains about 28g of protein, 43g of fat, and a total of 665 calories. This recipe serves 6. If you have garlic, yukon gold potatoes, salt and ground pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Autumn.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Brush a jelly roll pan with a thin coat of olive oil.

Ingredients you will need

Olive Oil

Jelly

Roll

Equipment you will use

Frying Pan

Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan.

Ingredients you will need

Potato

Tomato

Carrot

Garlic

Squash

Onion

Equipment you will use

Frying Pan

Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Cooking Oil

Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.

Ingredients you will need

Vegetable

Equipment you will use

Oven

While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet.

Ingredients you will need

Italian Sausage

Vegetable

Equipment you will use

Frying Pan

Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes.

Ingredients you will need

Vegetable Broth

Sausage

Transfer sausage to a paper towel-lined plate to drain.

Ingredients you will need

Sausage

Equipment you will use

Paper Towels

Cut squash and carrots into 1/2-inch pieces; set aside.

Ingredients you will need

Carrot

Squash

Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth.

Ingredients you will need

Whole Garlic Cloves

Tomato

Onion

Equipment you will use

Blender

Pour the mixture into a large pot.

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Pot

Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.

Ingredients you will need

Tomato

Broth

Jelly

Roll

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Wooden Spoon

Spatula

Frying Pan

Pot

Pour remaining vegetable broth into the pot.

Ingredients you will need

Vegetable Broth

Equipment you will use

Pot

Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes.

Ingredients you will need

Bay Leaves

Thyme

Kale

Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

Ingredients you will need

Salt And Pepper

Vegetable Broth

Chickpeas