1. Preheat oven to 400 and coat two cookie sheets with oil.
2. Place onion, tomatoes on one sheet and squash, garlic, and carrots on another.
3. Drizzle with oil, salt, and pepper and roast for 45 minutes.
4. Cut squash and carrots.
5. Place tomatoes, onions, and garlic in blender before transferring to pot and adding broth, kale, thyme, bay leaf.
6. Bring to a boil, reduce, and simmer until kale is tender.
7. Add carrots, squash, and beans. Season with salt and pepper.
8. Discard thyme and bay leaf.
Originally Submitted
10/7/2016
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