White Bean, Kale and Roasted Vegetable Soup

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


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

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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