Kale and Roasted Vegetable Soup
"We first posted this kale soup recipe four years ago and it has since become a regular winter staple in our home. Roasted vegetables, puréed and then cooked with broth, kale, and white beans make up this hearty soup. Of all the leafy green vegetables, kale is my least favorite; I usually find it too bitter. But in this soup, matched with the savory roasted vegetables and buttery beans, it’s fabulous...."
INGREDIENTS
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3 medium carrots, peeled and quartered lenthwise
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2 large tomatoes, quartered
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1 large onion, cut into 8 wedges or 4 or 5 slices
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1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
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6 garlic cloves
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1 Tbsp olive oil
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6 cups or more of vegetable broth*
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4 cups of finely chopped kale
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3 large fresh thyme sprigs
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1 bay leaf
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1 15 oz can of Great Northern white beans, drained
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