- 6
Ingredients
- 3 medium carrots, scrubbed and quartered lengthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges
- 1/2 small butternut squash, peeled, seeded and cut lengthwise into 1/2" thick wedges
- 6 garlic cloves
- 1 tablespoon olive oil
- 6 cups (or more) vegetable broth
- 4 cups finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15-oz can Great Northern beans, drained
Preparation
Step 1
Preheat over 400*
Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Season with salt and pepper Toss to coat. Bake until vegetables at brown and tender, stirring occasionally, about minutes.
s
Transfer carrots and squash to work surface. Cut into 1/2" pieces, set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring 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)