White Bean, Kale, and Roasted Vegetable Soup

Recipe for Category Soups & Stews

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Contributed by Jennifer Peachey (adapted from Bon Appetit, January 2000)

Serves 6. Calories: 191/serving. Total Fat: 4g/serving.


3 med carrots, in ½-inch chunks
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
6 garlic cloves, unpeeled
1 sm squash, peeled, in ½-inch wedges
1 tbsp olive oil
6 cups (or more) vegetable broth
4 cups finely chopped kale
3 sprigs of fresh thyme
1 bay leaf
1 15oz can white beans, drained


Preheat oven to 400F. Drizzle carrots, tomatoes, onion, squash and garlic with oil and sprinkle with salt and pepper. Toss to coat. Arrange on an oiled cookie sheet and bake until brown and tender, stirring occasionally, about 45 minutes.

Place peeled garlic, tomatoes, and onions in a processor and puree until smooth. Place ½ cup broth on cookie sheet and scrape up any browned bits. Add broth and vegetable puree to large pot.

Add the rest of the broth, kale, thyme and bay leaf. Bring to a boil. Reduce heat and simmer about 30 minutes.

Add beans, cooked carrots and squash. Simmer 8 minutes, adding more broth if needed.

Season, discarding thyme and bay leaf.

Serve with warm crusty bread and a salad.

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