White Bean, Kale and Roasted Vegetable Soup - Here's the recipe for the soup I made for our farm crew's last day on the farm and for our teacher's Thanksgiving luncheon. I offered parmesan cheese on the side for a topping.
Nonstick vegetable oil spray
3 medium carrots, peeled, quartered lengthwise (feel free to add an additional root, too)
2 large tomatoes, quartered (I used a couple I’d frozen this summer)
1 large onion, cut into 8 wedges (I used 2 leeks instead)
1/2 small butternut squash, peeled, seeded, cut lengthwise into
6 garlic cloves, unpeeled
1 tablespoon olive oil
6 cups (or more) canned vegetable broth
4 cups finely chopped kale (spinach could work, too)
3 large fresh thyme sprigs
1 bay leaf
1 15-ounce can Great Northern beans, drained
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 squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.
Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)