ROASTED VEGETABLE AND KALE SOUP
Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family.
Provided by Betsy B
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
- Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
- Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
- While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
- Cut squash and carrots into 1/2-inch pieces; set aside.
- Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
- Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
- Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.
Nutrition Facts : Calories 563.9 calories, Carbohydrate 56.2 g, Cholesterol 49.7 mg, Fat 27.3 g, Fiber 12.6 g, Protein 26.3 g, SaturatedFat 8.1 g, Sodium 1686.5 mg, Sugar 9.8 g
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ngulube evans lameck
[email protected]I'm not a vegetarian, but I really enjoy this soup. It's a great way to get your daily dose of vegetables.
Alexis Green
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of random vegetables in my fridge, and this soup is a great way to use them up.
Md Ariyan
[email protected]I love the addition of the roasted chickpeas to this soup. They add a nice crunch and a bit of protein.
Laokn Laokn
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it's packed with nutrients.
Jakob Pavon
[email protected]I'm not a big fan of kale, but I really enjoyed this soup. The roasted vegetables add a lot of flavor.
SANA
[email protected]This soup is so easy to make. I love that I can just throw all the ingredients in a pot and let it cook.
Merajislam Raj
[email protected]I'm not a vegetarian, but I really enjoy this soup. It's a great way to get your daily dose of vegetables.
Chinenyenwa Udedibia
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of random vegetables in my fridge, and this soup is a great way to use them up.
Tenopho
[email protected]I love the addition of the roasted chickpeas to this soup. They add a nice crunch and a bit of protein.
Carmen Vega
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it's packed with nutrients.
Rakesh Chhetry
[email protected]I'm not a big fan of kale, but I really enjoyed this soup. The roasted vegetables add a lot of flavor.
SoumSoum
[email protected]This soup is so easy to make. I love that I can just throw all the ingredients in a pot and let it cook.
Maritza Quintero
[email protected]I'm not a vegetarian, but I really enjoy this soup. It's a great way to get your daily dose of vegetables.
Barry Williams
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of random vegetables in my fridge, and this soup is a great way to use them up.
Farooq0346 Farooq
[email protected]I love the addition of the roasted chickpeas to this soup. They add a nice crunch and a bit of protein.
Smooth Yt
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and it's packed with nutrients.
laura Doherty
[email protected]I'm not a big fan of kale, but I really enjoyed this soup. The roasted vegetables add a lot of flavor.
Muzammal Shah
[email protected]This soup is so easy to make. I love that I can just throw all the ingredients in a pot and let it cook.
dahenb123 shamallb123
[email protected]I made this soup for my family and they loved it! It's a great way to use up leftover vegetables.
gerald genol
[email protected]This soup is delicious and healthy! I love the combination of roasted vegetables and kale. It's a great way to get your daily dose of vegetables.