White Bean, Kale and Roasted Vegetable Soup

Name: White Bean, Kale and Roasted Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 smalls butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges; 425 grams Great Northern beans, drained; 3 mediums carrots, peeled, quartered lengthwise; 6 garlic cloves, unpeeled; 946 milliliters finely chopped kale; 1 Tbsp olive oil; 1 large onion, cut into 8 wedges; 3 larges fresh thyme sprigs; 2 larges tomatoes, quartered; 1 liters (or more) canned vegetable broth

White Bean, Kale and Roasted Vegetable Soup is a gluten free and vegan recipe with 6 servings. This soup has 195 calories, 9g of protein, and 3g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, butternut squash, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event.

Instructions

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet.

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Tomato

Carrot

Garlic

Squash

Onion

Cooking Oil

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Baking Sheet

Oven

Drizzle with oil.

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Cooking Oil

Sprinkle with salt and pepper. Toss to coat.

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Salt And Pepper

Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

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Vegetable

Equipment you will use

Oven

Transfer carrots and squash to work surface.

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Carrot

Squash

Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor.

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Whole Garlic Cloves

Add tomatoes and onion; puree until almost smooth.

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Tomato

Onion

Pour 1/2 cup broth onto baking sheet; scrape up any browned bits.

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Broth

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Baking Sheet

Transfer broth and vegetable puree to large pot.

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Vegetable

Broth

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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.

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Bay Leaves

Broth

Thyme

Kale

Equipment you will use

Pot

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.)

Ingredients you will need

Salt And Pepper

Fresh Thyme

Bay Leaves

Carrot

Squash

Beans