White Bean, Kale and Roasted Vegetable Soup

Adapted from: Bon Appétit, January 2000                               Servings: 6

Category: Soup                                                                           Prep time: 90 minutes

 

Ingredients

1 Tablespoon extra virgin olive oil                                          1 large onion, cut into 8 wedges

2 large tomatoes, quartered                                                   Nonstick vegetable oil spray

3 medium carrots                                                                    6 garlic cloves, unpeeled

½ small butternut squash, peeled, seeded,

cut lengthwise into ½ inch thick wedges

6 cups (or more) canned vegetable broth                              4 cups finely chopped kale

3 large fresh thyme sprigs                                                      1 bay leaf

 

Instructions

Preheat oven to 400 degrees. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. 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 ½ inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour ½ cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large 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 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.)

 

Nutritional Facts Per Serving

Serving Size:

Sugar:Fiber =

Mono:Sat =

Calories: 183

Carbohydrates (g): 33

Fat (g): 3

Cholesterol (mg): 0

Protein (g): 8

Sodium (mg): 595

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