Week Four, Day Three (and Four): Feb. 6th/7th

Favorite Kale, Roasted Vegetable, 

and White Bean Soup

This is my favorite soup of all time and I practically live on it during the fall. I like to make a big vat of it on the weekend and then eat it for several days. Like most soups, it tastes even better on the second day. The original inspiration came from this recipe, but this is how I make it now.

Recipe after the jump.

Kale and Roasted Vegetable Soup

1 small butternut squash, peeled, seeded, and cut into cubes

3 carrots, peeled and cut into chunks

several garlic cloves

1 bunch kale, stems and leaves separated; stems chopped and leaves cut into ribbons

1-2 potatoes, peeled and cut into cubes

1 onion, peeled and chopped

64 oz. (8 cups) vegetable broth (I like Pacific Natural Foods Organic Vegetable Broth)

1 can cannellini beans (or navy or other white bean), drained and rinsed

2-3 tbl butter (substitute olive oil and the soup is vegan)

bay leaf

about 1 tbl fresh thyme

olive oil

salt and ground pepper

I used all organic vegetables and broth, with the exception, I think, of the potato.

Preheat oven to 375F.  Place squash, carrots, and garlic cloves (skins left on) in a roasting pan and toss with olive oil, salt, and pepper to coat.  Roast until the squash is tender--30 to 45 min. I do a good bit of snacking on the carrots when they come out of the oven--they taste like candy!

It's true that you could just throw all the vegetables in the pot and cook them together, but the roasting adds an incredible depth of flavor that blends well with the creaminess of the white beans and really makes the soup. I don't recommend skipping this step. Also, carrot candy!

While the squash and carrots are roasting, melt a couple tbls butter in a large stock pot. Add onion and kale stems and cook on med. heat until the onion starts to become translucent--about 5 min.  Add vegetable broth, kale leaves, and potato.  The vegetable broth should mostly cover the kale.  Bring soup to a boil and then reduce to a simmer.  Add the bay leaf, thyme, and some salt and pepper.  Simmer until kale is tender and the potatoes are soft, stirring occasionally to prevent the bottom from burning--20 to 30 min. Add the garlic, butternut squash, and carrots whenever they come out of the oven (peel and smash the garlic first--save some to eat on bread!). Add the beans near the end of cooking and allow them to heat up--about 5 min. 

Top with shredded parmesan and serve with lots of crusty bread (I had sourdough tonight). Yum.