Roasted vegetables, pureed and cooked with broth, kale, and a nice mix of Italian sausages make up this hearty soup. This soup brings out the rich flavors of kale and leaves out its typical bitterness. This soup is a winter staple in our family.
Provided by Betsy B
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 16
Steps:
- 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 Facts : Calories 563.9 calories, Carbohydrate 56.2 g, Cholesterol 49.7 mg, Fat 27.3 g, Fiber 12.6 g, Protein 26.3 g, SaturatedFat 8.1 g, Sodium 1686.5 mg, Sugar 9.8 g
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Riday Riday r
[email protected]5 stars!
abeer hussain
[email protected]This soup is a must-try!
Usama Khalid
[email protected]I would definitely recommend this soup to anyone looking for a delicious, healthy meal.
Tariq Tariq
[email protected]This soup is a great way to get your daily dose of vegetables.
Salahudeen King
[email protected]I love the roasted vegetables in this soup. They add so much flavor.
Siyanda Osthini
[email protected]This soup is perfect for a cold winter day. It's so warm and comforting.
Anekwe Kingston
[email protected]I'm not usually a fan of kale, but I loved it in this soup. It added a nice texture and flavor.
zahid zulfiqar
[email protected]This soup is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a hit with my family.
nikki Khan
[email protected]I love that this soup is so versatile. I've already made it twice, and I've used different vegetables each time. It's always delicious.
Delmy
[email protected]This soup is so easy to make. I had it ready in under an hour, and it was well worth the wait.
Gujjar saab
[email protected]The flavors in this soup are amazing! The combination of roasted vegetables, kale, and broth is so flavorful and comforting.
kenya joseph
[email protected]This roasted vegetable and kale soup is incredible! I had been looking for a delicious, healthy soup recipe for a while, and this one definitely met my expectations.