Kale and Roasted Vegetable Soup

Course Soups and Stews

Ingredients in this Recipe

1 15 oz can of Great Northern white beans, drained
1 bay leaf
1 large onion, cut into 8 wedges or 4 or 5 slices
1 Tbsp olive oil
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
2 large tomatoes, quartered
3 large fresh thyme sprigs
3 medium carrots, peeled and quartered lenthwise
4 cups of finely chopped kale
6 cups or more of vegetable broth*
6 garlic cloves

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