Recipe by Betsy B
"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."
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olive oil, divided
carrots, peeled and quartered lengthwise
onion, cut into 8 wedges
butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges
Yukon Gold potatoes
salt and ground black pepper to taste
4 (4 ounce) links
sweet Italian sausage, casings removed
2 (4 ounce) links
hot Italian sausage, casings removed
6 1/4 cups
vegetable broth, or more if needed
finely chopped kale leaves
1 (15 ounce) can
garbanzo beans, rinsed and drained
1 (15 ounce) can
kidney beans, rinsed and drained
I had to do some adapting based on what I had, but this is a great base recipe. With more veggies, I don't think you need the sausage. It would make a great vegetarian soup. My adaptations, if you care, were: I used canned diced tomatoes as the base for the puree. I roasted garlic, red and yellow peppers, sweet potatoes, broccoli, and carrots. I had no onion to roast, so I used onion flakes when cooking the sausage. I added some of the roasted vegetables along with the garlic to the tomatoes to puree. I only had sweet Italian sausage, so I added about 1/4 teaspoon of red pepper flakes, and about 1/4 teaspoon of cayenne pepper to give it some spice (not needed, but I like spicy). Then I did the whole thing in the crock pot. about an hour on low to soften the kale, and then about 2 hours on high once you add the veggies. Add water, salt & pepper as needed.
I tried this recipe and loved it. I got kale in my veggie co-op and didn't know what it was. I also got butternut squash, and potatoes, so this recipe was perfect. I only had Jimmy Dean breakfast sausage, so I used it. It tastes great in there! I didn't have the right seasonings so I liberally applied Italian seasoning and crushed red pepper. I also used chicken broth instead of vegetable broth, because it was all I had available. The mix of the beans, squash, meat, potato, broth and chickpeas is really good. And the kale... I like it! I never knew it until now. I will be adding this recipe to my list of things to make on a regular basis!! (Even if I don't get kale in my co-op box again!) NOTE: The picture does not do justice to this recipe! Mine is BEAUTIFUL with all the bright colors in it. I'll try to take a picture!)
Good recipe. An earthier, more hearty take on minestrone. Next time I may go with a different type of sausage just to tweak it, but I will definitely keep in the recipe box.
Oh, this was so good. My whole family loved it. I followed the recipe exactly except I used homemade chicken broth instead of vegetable as I didn't have any, but other than that I stayed true to it as written. I have to say this makes a lot of soup though - I'd say 8-10 servings rather than six as it is very filling.
Of course I changed the recipe a bit. Less evoo, no beans or chick peas (forgot to buy them) but it was AAmaZing!!! Try it!!! Super healthy.
My editions are: peal the skin off the butternut squash before cooking and do not include the stems in the kale. Trim the leaves off first. Great recipe. Easy. I feed 30 people at my house once a month and this is my favorite recipe so far!!!!
I really loved this recipe. I omitted the sausage and made a fabulous vegetable soup. I added turnips and used cannelini beans instead of kidney. Delicious! I would definitely chunk and roast my root veggies beforehand for a softer texture.
Wow, this soup is delicious. The roasted veggies and pan drippings add so much flavor. I included the kidney bean liquid in the soup. I substituted a can of white beans in tomato sauce (including the sauce) for the garbanzo beans which I did not have on hand. My whole family really liked this soup. Definitely a keeper recipe!
I made this without the meat and it was still really good. The broth with the baked bits and puree makes the soup. I'm sure it's even better with the sausage.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable and Kale Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 246
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