Kale and Roasted Vegetable Soup
- 3 medium carrots, peeled and quartered lenthwise
- 2 large tomatoes, quartered
- 1 large onion, cut into 8 wedges or 4 or 5 slices
- 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
- 6 garlic cloves
- 1 Tbsp olive oil
- 6 cups or more of vegetable broth*
- 4 cups of finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15 oz can of Great Northern white beans, drained
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Butternut squash, small (1/2)
- Carrots, medium (3)
- Great northern white beans (1 15 oz can)
- Kale (4 cups)
- Onion, large (1)
- Thyme, large fresh sprigs (3)
- Tomatoes, large (2)
- Canned Goods
Of vegetable broth (6 cups)
- Cooking & Baking
- Garlic cloves (6)
- Olive oil (1 Tbsp)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published February 25, 2008 (4 years ago).
378 people saved this recipe.
