In Season : White Bean, Kale and Roasted Vegetable Soup

White Bean, Kale and Roasted Vegetable Soup

With the Winter lingering on, here is a hearty warming dish courtesy of Epicurious. Similar to an Italian beans soup. Good calcium with the dark green vegetables and beans.

Serve it with chunky bread.

Serves 6

Ingredients

  • Vegetable Oil
  • 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
  • 1.5 litre (or more if desired) of vegetable broth
  • 500g finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 400g can of Cannellini beans drained

Method

  1. Preheat oven to 200°C. Oil baking sheet. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.
  2. Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 125ml broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 1.375 litre broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
  3. Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)
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