Stacey S. | Vegetable and Kale Soup
Oct 20, 2010 at 3:40 pm |
Greens, Kale | Squash, Butternut | Tomatoes, Slicing |
Ingredients:
1 large onion, quartered and then halved
1/2 of 1 small butternut squash, peeled and cut into 1/2 inch cubes
3 medium carrots, peeled and cut into about 4 pieces lengthwise
2 large tomatoes, quartered
6 cloves garlic, unpeeled
1 Tablespoon olive oil
6 cups vegetable broth or stock
4 cups finely chopped kale
1 bay leaf
3 sprigs fresh thyme
1 can great northern beans, drained and rinsed (15 oz)
Method:
Put veggies in roasting pan or rimmed baking sheet and brush with olive oil. Add sea salt or kosher salt and pepper to taste. Roast veggies at 400 degrees for about 45 minutes (until brown and tender). Remove the carrots and squash and set aside. Peel the garlic. Add garlic along with onions and tomatoes into food processor. Process until almost smooth. Put the pureed veggies into large pot and add broth, kale, bay leaf and thyme. Bring to a boil, then reduce heat and simmer about 30 min. or until kale is tender. Add beans, carrots and squash. Heat about 8 minutes. Remove bay leaf and thyme. Season with salt and pepper to taste. Serves about six. | |
