ezRecipe-Zee: Cooking Recipe: How to make White Bean, Kale And Roasted Vegetable Soup

White Bean, Kale And Roasted Vegetable Soup

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Soups / Stews, Vegetables

Ingredients:

                    Nonstick vegetable oil spray
3     medium        carrots
                    quartered lengthwise
2     large         tomatoes
1     large         onion
1/2   small         butternut squash
                    and cut lengthwise into 1/2"-thick wedges
6                   garlic cloves
1     tablespoon    olive oil
                    Salt
                    Freshly-ground black pepper
6     cups          canned vegetable broth
4     cups          finely-chopped kale
3     large         fresh thyme sprigs
1                   bay leaf
1     can           Great Northern beans - (15 oz)

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 400 degrees. 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.)
This recipe yields 6 servings.
Per serving: calories, 191; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.
Comments: Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

Notes:
Recipe from the article "Cooking For Health: Got Calcium?" by Marie Simmons

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, January 2000