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.
Although my husband loved this recipe, I on the other hand did not care as much for it. The potatoes should not be roasted with the other veggies as the other veggies take longer to soften and the potatoes are left to mush. I never use Kale and did not realize you have to clean it first (as most vegetables are already pre-cleaned) and had already put a ton in the pot before seeing some disgusting stuff on the kale itself (yuck) the garlic is another ingredient that should not be roasted as it doesn't matter how much olive oil you put in there the root veggies just take to long to soften and brown, so the garlic burns. I would make this again with the changes I now know, but for others may not as the recipe was made with too many unnecessary steps...but I am a soup person and am always looking for another good healthy soup recipe.
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.
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!!!!
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.
This is a DELICIOUS recipe! I've gotten rave reviews from everyone who has tried it. I did substitute canellini beans for the garbanzoes (my husband doesn't like garbanzoes), Jimmy Dean breakfast sausage for the Italian sausages, and a sweet potato for the Yukon gold. Do be aware that the 1-1/2 hour time is WAY low. I don't think I'm THAT slow. Maybe that time would be right with a hubby or someone helping with cutting and peeling, but if you're doing it by yourself, be prepared for it to take closer to 3 hours from start to finish. But if you have the time, it's well worth the trouble!
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.
* 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: 564
** Calories from Fat: 246
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