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3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil

6 cups vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf

1 lb cooked white beans, drained

Preheat oven to 400F. Toss carrots, tomatoes, onion, squash and garlic with a little olive oil to coat, season to taste with salt and pepper and bake. Toss to coat. Spread in a single layer in a baking dish and bake until brown and tender (stir every 10 minutes to cook evenly). 

Transfer carrots and squash to work surface, cut in 1/2" pieces, set aside. Squeeze garlic into a processor, add tomatoes and onion, puree until almost smooth. Pour 1/2 cup broth onto baking sheet to deglaze and scrape up any browned bits. Transfer broth and to a large pot, add 5.5 cups broth, kale, thyme and bay leaf to pot, bring to boil, reduce heat and simmer uncovered until kale is tender. 

Add beans, reserved carrots and squash to soup, simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Taste and adjust seasoning with salt and pepper, discard thyme sprigs and bay leaf. Makes 6 servings.