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
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 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!)
I'm probably quite biased toward the chef, but this recipe is absolutely phenomenal!! Perfect flavor, and very healthy
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!
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 just made it today and I really liked it!!!!
Great tasting.. and healthy. I added a bit more spice but it is perfect as is.
* 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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