White Bean, Kale And Roasted Vegetable Soup

Recipe Ingredients

		Nonstick vegetable oil spray
3		Carrots - peeled, and (medium)
		Quartered lengthwise
2		Tomatoes - quartered (large)
1		Onion - cut into 8 wedges (large)
1/2		Butternut squash - peeled, seeded, (small)
		And cut lengthwise into 1/2"-thick wedges
6		Garlic cloves - unpeeled
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Canned vegetable broth - or more if needed
4 cups	584g / 20oz	Finely-chopped kale
3 cups	48g / 1.7oz	Fresh thyme sprigs (large)
1		Bay leaf
1		Great Northern beans - (15 oz) - drained

Recipe 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 1/2-inch 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 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.)

This recipe yields 6 servings.

Per serving: calories, 191; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.

Source:
Bon Appetit, January 2000

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