Vegetable Soup with Kale and White Beans
Soups • World
Description
Vegetable soup with kale and white beans
Ingredients
- Tomatoes 2 pieces
- Turnips 3 pieces
- Onion 1 head
- Butternut Squash ½ piece
- Garlic 6 cloves
- Olive Oil 1 tablespoon
- Chicken Broth 6 cups
- Kale 4 cups
- Thyme 3 sprigs
- Bay leaf 1 piece
- Canned Baby Beets 15 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Peel the carrots and cut them into quarters lengthwise. Cut the tomatoes into quarters as well. Peel the onion and cut it into 8 wedges. Peel the butternut squash and remove the seeds, then cut it into medium pieces.
Step 3
Grease a baking sheet with a little olive oil, place the chopped vegetables and unpeeled garlic cloves on it. Drizzle with olive oil, season with salt and pepper, and mix well. Bake in the oven for about 45 minutes, turning occasionally, until all the vegetables are soft.
Step 4
Cut the carrots and squash into small pieces.
Step 5
Peel the garlic and squeeze the pulp into a blender. Add the tomatoes and onion. Blend everything until smooth. Transfer to a pot.
Step 6
Pour 0.5 cups of broth onto the baking sheet with the vegetables, stir slightly and scrape, then pour everything into the pot.
Step 7
Add the remaining broth, chopped kale, thyme sprigs, and bay leaf. Bring to a boil, reduce the heat, and simmer uncovered for 30 minutes, until the kale is tender.
Step 8
Add the beans, carrots, and squash, and cook for another 8 minutes (if the soup is too thick, you can add a little more broth). Season with salt and pepper and remove the thyme and bay leaf.
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