Roasted Vegetable and Kale Soup Recipe - Allrecipes.com
Roasted Vegetable and Kale Soup Recipe
  • READY IN ABOUT hrs

Roasted Vegetable and Kale Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
  2. Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
  3. Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
  4. While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
  5. Cut squash and carrots into 1/2-inch pieces; set aside.
  6. Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
  7. Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
  8. Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Dec 11, 2012

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.

 
Jan 20, 2013

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!)

 
Oct 07, 2012

I'm probably quite biased toward the chef, but this recipe is absolutely phenomenal!! Perfect flavor, and very healthy

 
Mar 02, 2014

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!

 
Jan 16, 2014

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!!!!

 
Jan 03, 2014

I just made it today and I really liked it!!!!

 
Jan 03, 2014

Excellent!

 
Dec 17, 2013

Great tasting.. and healthy. I added a bit more spice but it is perfect as is.

 

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Nutrition

  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 56.2 g
  • 18%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 12.6 g
  • 50%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 1751 mg
  • 70%

* Percent Daily Values are based on a 2,000 calorie diet.

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