Sue's Kale and Roasted Vegetable Soup

3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered (I use 4 Roma tomatoes)
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash or 1 large sweet potato, peeled, seeded, cut lengthwise into 1/2 inch wedges
6 garlic cloves, minced
1 Tbsp olive oil
6 cups or more of vegetable broth
4-8 cups of finely chopped kale
3 large fresh thyme sprigs or 1 tsp dried thyme
1 bay leaf
1-2 15 oz cans Great Northern white beans or black beans, drained

Preheat oven to 400°F. Brush rimmed baking sheet with a thin coat of olive oil (or spray with Pam). Toss carrots, squash, tomatoes, onion, and garlic in olive oil, salt, and pepper (or spray with Pam). Arrange on sheet. Roast vegetables 45 min. until brown and tender, stirring occasionally.

Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the 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 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 flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Makes 4 servings approx. 2 cups each as a dinner, or use 1 cup as a side.


Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.