White Bean, Kale and Roasted Vegetable Soup

White Bean, Kale and Roasted Vegetable Soup
Photo by Carrie Lloyd


  • 6 cups canned vegetable broth
  • 4 cups kale
  • 3 medium carrots
  • Nonstick vegetable oil spray
  • 1 large onion
  • 1 tablespoon olive oil
  • 6 garlic cloves
  • + 5 more ingredients
    • 1 15-ounce can Great Northern beans
    • 3 large fresh thyme sprigs
    • ½ small butternut squash
    • 1 bay leaf
    • 2 large tomatoes

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. 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. Transfer carrots and s...

View full recipe at Epicurious


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