Kale and Roasted Vegetable Soup

Description

After the frost hits, kale is at its best. Try to this soup on a cold fall or winter day.

medium carrots (peeled and chopped)

large tomatoes (quartered)

large onion (chopped)

small butternut squash ( chopped into 1/2 inch pieces)

6 cloves

garlic

6 cups

vegetable broth

4 cups

kale (finely chopped)

1 tablespoon

olive oil

sprigs fresh thyme

bay leaf

1 can

great northern white beans (15 ounces)

Preheat oven to 400F. Brush rimmed baking sheet with a thin coat of olive oil.
Arrange carrots, squash, tomatoes, onion, and garlic on a baking sheet sheet. Drizzle with more olive oil and sprinkle with salt and pepper. Toss to coat.
Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
Once cool enough to handle, cut squash and carrots into ½ inch pieces and set aside.
Peel garlic cloves, place in blender or food processor. Add roasted vegetables and purée until almost smooth.
Transfer broth and vegetable purée to larger 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 carrots, beans, and squash to soup. Simmer 8 minutes to blend flavours, adding more broth to thin soup, if necessary.
Season with salt and pepper. Discard thyme springs and bay leaf before serving.