Roasted Vegetable and Kale Soup
slightly adapted from SimplyRecipes
4 carrots, peeled and cut into chunks
1 onion, peeled and cut into large slices
1/2 small butternut squash, peeled, seeded and cut into 1/2 inch chunks
4-6 cloves of garlic, peeled
14 oz. can diced tomatoes
4 cups vegetable broth
4 cups chopped kale
1 tsp dried thyme
1 bay leaf
1/4 tsp. crushed red pepper flakes
1 15 oz. can white beans (I used navy)
Preheat oven to 400 degrees. Put cut carrots, onion, squash and garlic on a baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
Roast until vegetables are browned and tender, about 45 minutes. This is what they will look like. Transfer them to a big soup pot.
Pour a couple cups of vegetable broth in and use your immersion blender to mix the vegetables. I wanted to keep some vegetable chunks, so I didn't puree the whole thing. If you don't have an immersion blender, you can blend in batches in the food processor or regular blender. Season with thyme and crushed red pepper flakes. Then add in the can of chopped tomatoes -don't drain these- and beans -drained and rinsed-.
Add in the kale and the rest of the broth and try to stir, it will be very full and you will think you have used too much kale. You have not.
Bring to a boil, reduce to a simmer, and simmer for 30 minutes, covered.
Enjoy with bread or crackers for dipping and soaking up the extra broth.