Roasted Vegetable and Kale Soup Recipe

There's nothing quite like a warm, hearty bowl of soup on a chilly day, and this Roasted Vegetable and Kale Soup is the perfect recipe to warm you up from the inside out. Packed with colorful, nutrient-dense vegetables and hearty kale, this soup is not only delicious but also incredibly healthy. Whether you're looking for a satisfying weeknight meal or a cozy dish to enjoy on a lazy Sunday afternoon, this soup is sure to hit the spot.

One of the best things about this recipe is that i...

One of the best things about this recipe is that it's incredibly versatile. You can use whatever vegetables you have on hand, making it a great way to clean out your fridge and reduce food waste. From bell peppers and sweet potatoes to carrots and broccoli, the options are endless. The key is to roast the vegetables before adding them to the soup, which brings out their natural sweetness and adds a delicious depth of flavor.

Another star ingredient in this soup is the kale. Not only does it add a beautiful pop of green color, but it also adds a powerhouse of nutrients. Kale is packed with vitamins, minerals, and antioxidants, making it one of the healthiest and most nutrient-dense foods on the planet. It also adds a hearty texture to the soup, making it more filling and satisfying.

To bring it all together, the soup is simmered in a flavorful broth made with garlic, herbs, and spices. This broth infuses the vegetables and kale with rich, savory flavors, and the aromas that fill your kitchen as the soup simmers are absolutely mouthwatering. It's the kind of soup that will make your whole house smell delicious and have your family eagerly awaiting dinnertime.

Whether you're a seasoned chef or a beginner in the kitchen, this Roasted Vegetable and Kale Soup is a recipe that anyone can master. It's a simple, yet incredibly delicious and nutritious dish that will quickly become a staple in your meal rotation. So grab your favorite soup pot and get ready to savor the warmth and comfort of this incredible soup. Get ready to be hooked on this Roasted Vegetable and Kale Soup!

2 tablespoons olive oil, divided
3 carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
½ small butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
1 Yukon Gold potatoes
6 cloves garlic, unpeeled
salt and ground black pepper to taste
4 (4 ounce) links sweet Italian sausage, casings removed
2 (4 ounce) links hot Italian sausage, casings removed
6 ¼ cups vegetable broth, or more if needed
4 cups finely chopped kale leaves
3 sprigs thyme
1 bay leaf
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained

Information

Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 6
Yield: 6 servings

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

564 cal.

Total Fat: 27g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 1687mg
Total Carbohydrate: 56g
Dietary Fiber: 13g
Total Sugars: 10g
Protein: 26g
Vitamin C: 86mg
Calcium: 205mg
Iron: 5mg
Potassium: 1118mg

How to Make Roasted Vegetable and Kale Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

564 cal.

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