"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." — Betsy B
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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
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.
I'm probably quite biased toward the chef, but this recipe is absolutely phenomenal!! Perfect flavor, and very healthy
I cant believe how amazing this soup tastes. I used Vegan Sausuages in place of the original listing & it is perfect. Tasty, filling, healthy & not fattening. This is worth the prep, time & energy. AMAZING.
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.
A little longer than I expected to prep and cook and I wasn't sure about the potatoes but totally worth the wait!!!! So delicious!!!
Absolutely fantastic. The only way I can eat kale. I will admit I did use my inversion blender just because it is my preference. Also, I left out the sausage and used tomato paste in place of tomatoes. No offense, I seldom follow a recipe exactly, nor do I do much measuring. Try adding some sour cream. Awesome. Thanks Betsy, it's a real keeper.
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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